I've done a lot of experimenting to come up with this recipe, which is very close to fried chicken only with less fat involved. Start with good quality chicken (preferably local) or organic/free range from the market. The best way to make is to prep the chicken the day before, allowing it to marinate overnight. However, it's still a really good recipe if you skip the marinating altogether and go straight to battering and flouring.
I prefer seasoned flour to breadcrumbs as it's more southern and less like 'shake and bake.' I actually use local eggs and a local flour (Weisenberger's) in this recipe and onions from the garden for the marinade. Serve with mashed potatoes, green beans and/or corn on the cob when it's in season. Lately it's been with some spinach from the garden, quickly sauteed in a little butter and garlic.
Oven Fried Chicken
Serves 4 to 6
about 4 pounds chicken, cut up, rinsed and patted dry with paper towels
1 cup buttermilk
1 tablespoon Dijon mustard
1 medium onion, thinly sliced
2 teaspoons salt
Egg Batter Mixture:
3 large eggs
3 tablespoons melted butter
Seasoned Flour Mixture:
2 cups all-purpose flour
2 teaspoons dried marjoram, crumbled
2 teaspoons sweet paprika
1 teaspoon salt
1/2 teaspoon ground black pepper
Using a heavy sharp knife, cut the chicken breasts in half crosswise. In a large bowl, whisk together the buttermilk, mustard, onion, and 2 teaspoons salt. Add the chicken and turn to coat; cover with plastic wrap and refrigerate for 2 hours or overnight.
Lightly grease a large baking sheet with sides. Position the rack in the center of the oven. Preheat oven to 375°.
In a medium bowl, beat together the batter mixture. Whisk together the flour mixture then place it in a large pie plate or wide shallow bowl. Wipe marinade from chicken and place on a plate. Dip the chicken pieces into the egg mixture until it's just coated (let excess drip off). Immediately roll in the seasoned flour. Place the chicken on baking sheet. Bake for 55 to 65 minutes, or until chicken is golden brown and crispy. Chicken juices should run clear when pierced deeply with a fork.