This is the best oven fried chicken ever, as well as the easiest. It can be a complete meal if you add Chunked Ranch Potatoes or Roasted Veggies (recipes coming soon) and bake all together. I set the oven anywhere from 350 - 425 degrees, depending on what I am cooking along with it, and adjust cooking times accordingly - very flexible, and a favorite. To make a lean and delicious chicken, use boneless, skinless chicken breasts and cook for 30-45 min until juuust done - take care to not overcook these.
Prep:
I use thighs and drums, since I can buy them in big bags - we are not talking free-range here, we are talking cheap. Split at joint to separate - this is done a little more easily if still slightly frozen. Wash, pat dry; pull or burn off any feathers - I still occasionally find some are missed. (If using split bone-in breasts as well, do not split drums/thighs, as it evens out cooking time more closely;)
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| ready to go into the oven! |
Use an ungreased cookie sheet with fairly deep sides,not a flat one. Lay out chicken pieces skin side down, to start. Sprinkle each piece generously with tarragon, and don't be shy with it; then sprinkle with kosher salt (to taste, just a little heavier than you would were you salting something on your plate). Flip all pieces, tuck any loose skin under, and repeat both tarragon and salt on other side.
That's it! bake until crispy, about an hour at 375 degrees. If chicken is slightly frozen to start with, add 10-15 additional minutes; If using unsplit thighs/drums, and/or split bone-in chicken breasts, bake for 80-90 minutes.
Left overs (if you have any) make great chicken salad. Enjoy!
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