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| Oriental Oven Fried Chicken |
- 1 Tbsp. unsalted butter
- 2/3 cup buttermilk baking mix
- 3 Tbsp. sesame seeds
- 1 Tbsp. soy sauce
- 1 Tbsp. lemon peel, grated
- 2 tsp. parsley
- 1-1/2 tsp. garlic powder
- 2-1/4 lbs. whole chicken, cut up
Preheat oven to temperature 425F.
Melt butter in a 9×13 inch pan in oven until melted.
Combine baking mix, next five ingredients and salt to taste in a shallow bowl.
Coat chicken.
Place skin sides down in pan.
Bake 35 minutes uncovered. Turn, and bake about 15 minutes more, until chicken is cooked through.
Tips for my Oriental Oven Fried Chicken:
- Select fresh medium sized chicken as they are easy to marinade and absorbs the material and flavor well.
- If you have frosted chicken then try to defrost it without washing in water as the meat will absorb the water and does not taste well.
- Make sure the oven is working properly and temperature is accurate for proper cooking.
- For best taste try to marinade the chicken piece a night before cooking as the ingredients will penetrate deep evenly.
- The pan you are using for baking purpose should be large enough so that the pieces do not overlap each other as they will not get baked.
- Apply butter and residual paste time to time on the pieces so that they won’t get burn.
- Time is the key for oven frying so keep a check on time and turn the pieces upside down after every 15 to 20 minutes.
- One more thing never place the chicken out of oven for buttering for more than 5 minutes because once the heat is finished the pieces will remain uncooked and raw from inside.
- These tips are my personal suggestions as I act upon them and get the best tasty results. I would suggest you to follow them too.
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