Oven Fried Chicken Recipe
Cut up one 2kg (2 1/2-3 pound) ready-to-cook broiler-fryer chicken.
Dip pieces in 1/2 cup melted butter; roll in mixture of 2 cups crushed
potato chips (or 2 cups crushed BBQ chips or crushed cornflakes,
or 3 cups crisp rice cereal, crushed), 1/4 teaspoon garlic salt & dash pepper.
(We often add creole, Thai, Chinese, or other spice mix for variety)
Place pieces, skin side up, not touching, in greased shallow baking pan.
Sprinkle with remaining butter & crumbs.
Bake @ 180 C (roughtly 375F) degrees about 1 hour, or till done.
Do not turn. Makes 4 servings.
Better Homes & Gardens NEW Cookbook - 1976
A friend made this last night when we were were all there for dinner. Everyone loved it.
She said she used to make it a lot when her daughter still lived there. It was always one of her favorites!
Here is how my friend makes it:
She uses frozen chicken tenderloins in a bag -
thaw, rinse well, drain in colander & dry on paper towels.
Then dip in 1/2 cup of melted (real NZ stuff of course) butter & roll in 2 cups crushed corn flakes with the 1/4 t. garlic salt & dash pepper.
Important not to let pieces touch while baking - they're crispy that way! Bake as above!
Last night she served hers with Mashed Potatoes & chicken gravy & veg & rolls.
We're going to have ours with potato salad, slaw and rolls.
As for the fat, most of it baked off into the drip tray. Yet I can imagine some people saying, "cholesterol" and so marinating chicken pieces in lemon juice, removing the skins, then dipping drumsticks into yoghurt before rolling in the cornies/spice mix.
Have yet to try this...
Enjoy!
Love, Moe
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