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Oven-Fried Chicken

The chicken is oven-fried, removing stove-top heat and mess from a steamy August kitchen while still producing an extra-crunchy crust.

  • servings: 4

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Ingredients

  • 3 large eggs, beaten
  • 3 tablespoons Tabasco sauce
  • 1 medium onion, sliced 1/4 inch thick
  • 2 garlic cloves, smashed and peeled
  • 1 whole chicken (3 to 4 pounds), cut into 8 pieces
  • 1/4 cup Wondra flour
  • 1/4 cup fine yellow cornmeal
  • 3/4 teaspoon coarse salt
  • 1/4 teaspoon sweet paprika
  • 1/8 teaspoon cayenne pepper
  • 1/4 cup extra-virgin olive oil, for brushing

Cook's Note

Wondra is a very light, finely ground flour that prevents the crust of fried chicken from becoming thick or clumpy. Sifted all-purpose flour will work in a pinch.

Directions

  1. Step 1

    Mix eggs, Tabasco, onion, and garlic in a large bowl. Add chicken, and toss to coat well. Cover, and refrigerate for at least 1 hour (or up to 8 hours).

  2. Step 2

    Preheat oven to 450 degrees. Place a rimmed baking sheet on center rack. Whisk flour, cornmeal, salt, paprika, and cayenne in a medium bowl. Remove chicken from marinade, and roll each piece in flour mixture, shaking off excess.

  3. Step 3

    Place chicken on preheated baking sheet, and bake for 20 minutes. Lightly brush top of each piece with oil, and bake, brushing tops every 10 minutes, until chicken is dark golden brown, 30 to 40 minutes more.

  4. Step 4

    Transfer chicken to a wire rack, and let cool slightly. Serve immediately, or let cool to room temperature.

Source
Martha Stewart Living, August 2008

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Reviews (9)

  • 30 Apr, 2013

    This has become one of our favorite recipes for chicken! I can't eat cornmeal, so I use bread crumbs. My shortcut is to drizzle the oil instead of brushing. Delicious!

  • 27 Feb, 2012

    My family loved this recipe..It was moist, crispy and flavorful. I used regular sifted flour, substituted onion power for the onions (I don't usually do this, but I only had an hour and they were going down the drain anyway), as well as a Tabasco substitute. If you are like me you will also need a tad more of the flour mixture, so try it, it's Sooo good. Also, line your pan with foil for easy cleanup..

  • 17 Aug, 2011

    What happens to the chopped onions? throw them away?

  • 17 Nov, 2010

    The chicken cooked beautifully, but onion and tabasco flavor was very one dimensional. I can not recommed this recipe.

  • 17 Nov, 2010

    The chicken cooked beautifully, but onion and tabasco flavor was very one dimensional. I can not recommed this recipe.

  • 15 Nov, 2010

    I made this and it was pretty good but not as good as I hoped it would be. 3tbs is correct and it wasn't spicy at all.

  • 27 Sep, 2008

    This chicken is wonderful! I made it when my parents came in town and it was a huge hit! Now, i'm making it for friends coming over tonight. I made garlic infused oil to brush on the chicken to add al ittle flavor. i bet it would be good with basil infused oil or lemon! Chicken came out perfect, crspy and juicy inside. Yummy!!

  • 30 Jul, 2008

    I have not tried this yet, but note that the recipe on this website for "Perfect Fried Chicken" calls for 1/3 Cup (about 5.3 Tablespoons) of Tabasco Sauce to marinate 2 chickens.

    Given that the Oven-Fried Chicken marinade is for one chicken, it seems reasonable that 3 Tablespoons would be called for. Hope that helps!

  • 22 Jul, 2008

    Is 3 TABLESPOONS of Tobasco Sauce correct, please? That is a lot.