Recipe- Herbed Oven Fried Chicken

Herb Oven Fried Chicken 2

Sometimes I get a strong craving for fried chicken.  I rarely had it growing up, my mom cooked Greek food, but we did occasionally order a bucket from Kentucky Fried Chicken.  I won’t order that for my kids, so I’ve been on a mission to create the best fried chicken, sort of. I’ve experimented with oven fried (baked) chicken for years, and finally developed a recipe I can say I truly love.  It’s adapted from Tyler Florence’s Organic Fried Chicken that I tried at his Wayfare Tavern in San Francisco, and was hooked.

I got the idea to use herbs and to marinate the chicken from Tyler.  The honey mustard marinade I use creates a sweet tang and keeps it moist, while the herbs add a subtle layer of ethnic flavor. Together with the panko bread crumbs, you bite into chicken that’s as good as any fried, in my opinion, without the greasy feeling of fullness.

As always use WWOFLES- Whole, Wild, Organic, Fresh, Local, Ethnic, Seasonal.


Organic whole chicken, cut up

Dijon mustard, or the best French mustard you can find, 2 tbsp

Honey, I used Greek, 2 tbsp

Panko whole wheat bread crumbs, 3 cups

Rosemary, thyme, oregano, fresh = 2 tbsp each, dried = 1 tbsp each

Sea salt to taste

Olive oil, extra virgin, enough for drizzling

Parchment paper

Herb Oven Fried Chicken 3


Marinade- mix the honey and mustard together, place chicken in a plastic bag and pour in marinade, mix.  Marinate for 1 hour or 1 day.

Preheat oven to 450 degrees.  Line a large jelly pan with parchment paper.  Chop the fresh herbs, mix into large bowl with bread crumbs and salt.  Roll marinated chicken in dry mixture and place on parchment paper, leaving space in between chicken.  Spray or drizzle chicken with olive oil, slide into oven.  Check after 20 minutes and turn over with tongs if golden brown on bottom, otherwise check again in 5 minutes, and turn over when browned.  Cook another 20 minutes until a thermometer reads 160 degrees for breast meat, remove and let cool for 7-10 minutes.  Serve.  Bop Appetit!

Serving suggestions- In summer I serve with corn on the cob and arugula salad, in fall and winter, with truffle mashed potatoes and peas.

Herb Oven Fried Chicken

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