• Rock Rousseau

Epic Baked Fried Chicken

Updated: Jul 13, 2019

The secret isn’t just the balanced mix of herbs, spices, and seasonings, but the method for coating each piece in two layers of the epic flour mixture.

  • 3-5 lbs chicken pieces (whether boneless or not, white or dark meat- use whatever combination you prefer)

  • 1 cup buttermilk

  • 1/4 cup kosher salt

  • 1/4 cup sugar or alternative sweetener

  • 3 eggs

  • 1/4 cup Vegetable oil

To make seasoned flour:

  • 1 cup all purpose flour

  • 1/2 tsp baking powder

  • 1 cup Panko breadcrumbs

  • 3 TBSN grated Parmesan cheese

  • 2 tsp white pepper

  • 1 tsp celery salt

  • 1 tsp Oregano

  • 1 tsp parsley

  • 1 tsp seasoning salt

  • 1 tsp garlic powder

  • 1 tsp black pepper

  • 1 tsp dried mustard

  • 1 tsp paprika

  • 1 tsp ground ginger

  • 1 teaspoon turmeric


Click the icon below to view ingredient alternatives that satisfy the following dietary needs:

Medium mixing bowl, mixing spoon, measuring spoons, aluminum foil, measuring cups, sharp carving knife Prep: 60 minutes prep Cook: 30 minutes Ready: 90 minutes Serves: 4-6

1. Place the chicken parts with the skin on in a large Ziplock bag.

2. Pour in the buttermilk, sugar, and kosher salt to coat. Squeeze the air out of the bag and seal. Massage the pieces so all are thoroughly coated.

3. Place in refrigerator for 3 hours to marinate in buttermilk mixture.

4. Preheat the oven to 425 F.

5. Pour the oil into a 9x13 inch baking dish. And place in oven to preheat pan and oil.

6. In a medium sized bowl, mix together the flour, Breadcrumbs, baking powder and seasoning mixture. Set aside.

7. Beat the eggs in another medium sized bowl.

8. While pan is heating up remove each chicken piece one at a time from the buttermilk, shaking off excess.

9. Shower each piece with the seasoned flour mixture over the bowl of flour, coating on all sides with one hand. TIP: do not dredge chicken in bowl of flour. This will cause excess buttermilk to mix with the dry flour and create damp, clumpy flour.

10. Once completely covered with dry flour and seasonings, dip into the egg mixture.

11. Shower again with flour above the bowl, so it receives a second coat of flour and seasonings, one at a time until all pieces are coated. Place coated pieces on a sheet of wax paper.

TIP: Resist the urge to dip into the flour as it may pull off the initial coat of flour and end up in the dry flour.

12. Using potholders, take the heated pan and oil out of the oven.

13. Use tongs to carefully add each of the coated chicken pieces to the pan. Use Butter flavored cooking spray to dampen the top side of the floured chicken pieces

14. Bake uncovered for 20 minutes. 15. Turn the chicken pieces over, spray floured areas with cooking spray, and bake another 20 minutes or until internal temperature reads 165°F depending on the size of your chicken pieces. Breasts tend to require more time to cook than drumsticks or legs.

16. Remove from oven. Rest for 5 minutes and let excess oil drain on paper towels. Enjoy!