Despite the ugly photo, this chicken was really very good. This recipe comes from Katie over at Good Things Catered and it was her Grandma Citi’s famous chicken recipe. The coating is a very interesting combination of cornflakes, oatmeal, and flour which makes for a very crispy crust. Just be sure to flip the chicken halfway through or else you’ll end up with soggy undersides (like I did)! Also, be sure you realize that the chicken needs to MARINATE (I forgot). My chicken only got to marinate for about an hour but I’m sure it would have been even better had I remembered and started it earlier! Thanks Katie for sharing your awesome family recipe! I served this with Crash Hot Potatoes, salad, and Cheddar Bay Biscuits and it was REALLY a delicious meal!
Citi’s Oven-Fried Chicken
Source: Good Things Catered
6 chicken thighs
6 chicken drumsticks
1 c. yogurt
1/8 c. olive oil
1/4 c. white wine (of chicken stock if you don’t use alch.)
2 tsp salt (I love Lawry’s garlic salt for this)
2 tsp freshly ground pepper
1/4 c. flour
3 c. cornflakes
1 1/2 c. oatmeal
2 garlic cloves
1 tsp fresh rosemary
1/2 tsp fresh thyme
1 tsp fresh oregano
-Clean and pat dry chicken pieces.
-Place chicken into a large freezer bag.
-In a blender, combine egg, yogurt, olive oil, wine/stock, salt and pepper and blend on high to whip together.
-Pour mixture over chicken and seal bag.
-Make sure marinade is covering all pieces and sides of chicken and place in fridge to marinade.
-Marinade chicken at least one hour and up to 24.
-Preheat even to 400 degrees.
-In bowl of food processor, combine remaining ingredients and pulse to a coarse meal, cutting the spices into the breading.
-Remove from bowl of food processor and place in a shallow dish or wide-bottomed bowl.
-Line a baking sheet with heavy duty tinfoil and top with wire baking rack.
-Remove chicken from fridge and with a set of tongs, pull one piece of chicken out of the marinade, shake to remove excess and dredge in breading mixture.
-Cover completely in breading mixture, shaking lightly to remove excess, and place on wire rack.
-Repeat with all pieces of chicken.
-Reduce oven temperature to 350 degrees and place baking sheet in oven.
-Bake until internal temperature reaches 170 degrees, about 50-60 minutes. (Like I said above, I recommend you flip the chicken pieces halfway through so both sides get crisp.)