Oven-Fried Chicken

Oven-Fried Chicken

July 6: National Fried Chicken Day

Islander loves fried chicken—so much so that she gave it up for Lent one year. After the 40 days of fasting were over, we celebrated her weeks’ long “sacrifice” and ate at a fast food chicken chain for our Easter brunch!  Perhaps she could have satisfied her cravings for fried chicken if it were baked?!? Oven-fried chicken is just as juicy, tender and tasty but less greasy and messy to make at home. It really is not bad for being baked so she can have her guilty pleasure during Lent and on National Fried Chicken Day!

Recipe

(Adapted from Betty Crocker)

  • 6-8 chicken legs (or 3 pounds favorite chicken pieces)
  • 2 tablespoons butter
  • 2/3 cup flour (we used Bisquick Heart Smart low fat brand)
  • 1 teaspoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon pepper

Directions

Line a baking pan with foil. Put the butter in the pan and bake in a preheated oven at 425 degrees F until melted. Keep the pan hot. Meanwhile, combine the flour or Bisquick with the paprika, salt and pepper. Dredge the chicken pieces in ths mixture.

Oven-Fried Chicken

Place the chicken in the buttered pan. Bake for 35 minutes, then turn the chicken to the other side and bake for another 15 minutes or until cooked through.

Oven-Fried Chicken

Notes

Mochiko Chicken

Mochiko Chicken

July 6: National Fried Chicken Day

Make mochiko chicken as an Asian alternative for National Fried Chicken Day. Mochiko chicken, a Japanese-style fried chicken, is popular at potlucks and in bento (lunch box) in Hawaii. Mochiko, a sweet rice flour, is blended in the batter with other ingredients to give the chicken coating a unique and savory flavor. Below is an old family recipe for mochiko chicken. Now that Islander and her brother live on the mainland, we still cook this for potlucks on occasion and pack the rest for lunch—if there are any leftovers!

Recipe

Ingredients

  • 1 ½ – 2 pounds of chicken wings
  • 3 tablespoons mochiko (sweet rice flour)
  • 2 ½ tablespoons cornstarch
  • 1 ½ tablespoons flour
  • 2 tablespoons sugar (we used C&H brand, granulated white)
  • 2 ½ tablespoons soy sauce (we used Aloha Shoyu brand)
  • 1 egg
  • 2 tablespoons sesame oil
  • ½ tablespoon oyster sauce
  • ½ teaspoon salt
  • 2 stalks green onion, chopped
  • toasted sesame seeds to garnish (optional)

Directions

Boil the chicken wings in a pot of water for about 15-20 minutes. Drain the water and cool the chicken wings. Make the coating by combining the mochiko, cornstarch, flour, sugar, soy sauce, egg, sesame oil, oyster sauce, salt and green onions and in a bowl. Whisk until smooth.

Mochiko Chicken

Coat the chicken wings in the batter. Cover the bowl and refrigerate for two or more hours, turning the chicken wings occasionally so they are well marinated. Deep fry the chicken wings in hot oil. Drain on a wire rack over paper towels. Sprinkle with toasted sesame seeds and chopped green onions before serving.

Mochiko Chicken

Notes

  • Mochiko flour can be found at Asian grocery stores. Make sure that it is the sweet rice flour and not the plain one.
  • Try other favorite chicken pieces instead of wings for this recipe. They can be boneless and skinless.
  • Search our blog for more recipe posts using mochiko as an ingredient.