RECIPE

Oven-Fried Chicken

Recipe Created For

4.9 L Rectangular Roaster

Main Course

Poultry

Cook Time

Over 1 hour

Serving Size

4-6

Cook Mode

INGREDIENTS

8 bone-in, skin-on chicken pieces (drumsticks, thighs, wings)
1 cup (250 ml) buttermilk
¼ cup (60 ml) hot sauce
2 tsp (10 ml) kosher salt
¾ cup (180 ml) all-purpose flour
½ cup (125 ml) panko breadcrumbs
1 tbsp (15 ml) finely grated lime zest
1 tbsp (15 ml) paprika
1 tbsp (15 ml) dried oregano
2 tsp (10 ml) garlic powder
2 tsp (10 ml) onion powder
2 tsp (10 ml) celery salt
½ tsp (2.5 ml) ground black pepper
½ tsp (2.5 ml) ground white pepper
A few pinches cayenne pepper
¼ cup (60 ml) salted butter, softened
Honey, for serving
Lime wedges, for serving

Our Oven-Fried Chicken recipe refines traditional chicken recipes, incorporating a rich blend of flavours and spices. The end result is crunchy yet juicy chicken thighs combined with buttermilk, lime zest, and a wide range of spices, including paprika, oregano, garlic powder, and cayenne pepper.

The Rectangular Roaster is all you’ll need for this recipe, exposing the chicken to a consistent heat source as it fries to perfection. This versatile piece of cookware comes equipped with a low-profile design, making it perfect for oven roasting and frying. Our Roaster does much of the heavy lifting of this recipe, delivering your very own oven-fried chicken in no time.

Our Oven-Fried Chicken recipe is sure to become a crowd-favorite in your household, elevating traditional meal preparation. After all, traditional chicken recipes can get boring after a while. This recipe takes just over an hour to prepare, serving between four and six people at a time. Here are all the ingredients you’ll need along with the steps to follow before tackling this recipe!

INGREDIENTS

8 bone-in, skin-on chicken pieces (drumsticks, thighs, wings)
1 cup (250 ml) buttermilk
¼ cup (60 ml) hot sauce
2 tsp (10 ml) kosher salt
¾ cup (180 ml) all-purpose flour
½ cup (125 ml) panko breadcrumbs
1 tbsp (15 ml) finely grated lime zest
1 tbsp (15 ml) paprika
1 tbsp (15 ml) dried oregano
2 tsp (10 ml) garlic powder
2 tsp (10 ml) onion powder
2 tsp (10 ml) celery salt
½ tsp (2.5 ml) ground black pepper
½ tsp (2.5 ml) ground white pepper
A few pinches cayenne pepper
¼ cup (60 ml) salted butter, softened
Honey, for serving
Lime wedges, for serving

EQUIPMENT

INSTRUCTIONS

Place the chicken pieces, buttermilk, hot sauce and 1 tsp (5 ml) salt in a large resealable bag (or large bowl). Mix to coat the chicken well. Seal the bag and refrigerate overnight.

Preheat the oven to 425°F (220°C). Place a 4.9 L Rectangular Roaster on the centre rack of the oven while you prepare the next step.

In a large shallow bowl, combine the flour, panko, lime zest, spices and remaining salt. Working one piece at a time, drain the chicken from the buttermilk, letting most of the excess drip off, and press into the flour mixture to coat very well on all sides. Set aside on a plate as you go.

Remove the Roaster from the oven and add the butter. Spread the butter out to completely cover the bottom of the dish. If the butter does not completely melt, return the Roaster to the oven for a few seconds.

Immediately arrange the chicken pieces in the Roaster in an even layer, leaving a bit of space between the pieces. Bake for 20 minutes. Flip the chicken pieces over and bake for another 20 minutes or until cooked through.

Drizzle with honey and serve with lime wedges.