Betty describes how she makes her delectable Southern Oven-Fried Chicken recipe. It is crispy and delicious and very easy to make!
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Southern Oven-Fried Chicken Breasts
2 pounds uncooked chicken breast meat (cut to make 4 equal-sized breast pieces)
meat tenderizer to taste
1 cup of flour (for dredging)
ground black pepper to taste
3 tablespoons cooking oil
With kitchen shears, cut off all excess fat, tendons, and gristle from the uncooked chicken and discard. Divide the 2 pounds of chicken into 4 equal-sized pieces. Sprinkle meat tenderizer (which takes the place of salt) on the top and bottom of each piece of chicken. Pour 3 tablespoons of peanut oil into and iron (or similar) skillet, and begin to heat it. (Watch it carefully, so that it doesn’t smoke or burn.) Meanwhile, place 1 cup of flour in a zip-lock bag and place each piece of chicken (one-at-a-time), shake to coat the chicken with the flour, and place each piece of chicken into the hot peanut oil. When each piece is brown on the bottom, turn it, until all four pieces are turned. Immediately move the skillet of chicken to an oven that has been preheated to 400 degrees, and place the skillet on the center rack. Cook for about 25 minutes, or until done to your desired crispness. Remove the skillet from the oven and place it back on the cooktop. Immediately remove the 4 cooled chicken pieces to a tray covered with paper toweling to drain any excess grease. Place the 4 pieces of crisp, delicious chicken on a serving platter. Better than any prepared chicken you can buy, and much healthier for you!
Menu suggestion: Serve Betty’s Southern Fried Chicken Gravy with this chicken.
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Video Rating: 4 / 5
Looks great !!!! Will try soon. :)
lol i love how she kept her composure when she said “its still very hot”
lol she did that too smooth..go Betty!!
that is the best way to make chicken breasts so simple , so good thanks
for sharing Betty dave
Hmm not sure what I should do if I don’t have any oven-safe pans…
AWESOME Recipe. I made it and it is wonderful and you are great at
explaining. I did everything like you did however i washed my hands before
touching the seasoning and flour bag. i didn’t want to get raw chicken all
over it. I also prefer to use tongs besides piercing the meat that i just
seared. Thanks
@fishing691 Thanks for your lovely comment! Welcome aboard! –Betty 🙂
your a hot little thing…Chicken is ok too “)
@don417 Thanks for your compliment! The oven does get spattered a bit, but
I do so much cooking and baking that I run the oven cleaner regularly. If I
didn’t have an oven cleaner, I would be more watchful about frying in the
oven. I will be showing stove top fried chicken with crust next week!
–Betty 🙂
You may use any flour in this recipe. It will be great! Thanks for your
comment and question! –Betty 🙂
I’ve made this a couple times, and areas of the chicken keep coming out
soggy. I’m cooking it according to the video, and using a cast iron
skillet. Any idea what I am doing wrong? Am I using too much flour?
love home cooking thank betty ^^
looks yummy i bet you can do the same thing with Chicken legs too gonna try
this soon
I love fried chicken…. yes I am black
Stove oven combo is the only way to really imho to come out with juicy
chicken but done chicken. lol I like to add pepper,salt,paprika, garlic
powder and onion powder to the flour to add some real kick of flavor.
@Dwilkers1A Thanks for your great feedback–it will be helpful to others
who try this recipe. I really appreciate your comment! –Betty 🙂
What exactly are you looking for when you put a little flour in the pan
when it has oil in it to know if it’s ready to fry? What happens to the
flour? What should it look like? Thanks Betty! 🙂