Extra Crispy Oven Fried Chicken

Ingredients:

• 4-5 lbs. cut up chicken pieces, Skin on or off. Can use boneless, skinless chicken breasts to reduce fat
• 2-3 cups reduced fat Bisquick or equivalent
• 2 Tbsp. Cajun seasoning or 1/2 tsp. each garlic powder, black pepper, white pepper, Cheyenne pepper, sage, mustard powder, and tumeric, 1 tsp. salt, and 2 tsp. paprika
• 1 Tbsp. crushed red pepper flakes and seeds
• 1 cup walnuts, almonds, pecans, or other nuts, crushed or finely chopped
• 1 cup sunflower seeds, coursly chopped (lightly salted is ok)
• 2 cups potato flakes
• 2 eggs
• 1/4 cup Italian dressing (optional)
• 2 cups water

Directions:

Preheat over to 375 degrees F.

Mix all dry ingredients in a large bowl. Add salt and pepper to taste. I like to add more mustard powder, paprika, garlic powder, and crushed red pepper flakes for an extra kick.

For extra juicy chicken, soak it in water or 1/2 water 1/2 milk for at least 4 hours prior to cooking. I soak overnight.

Mix eggs, water and Italian dressing or dressing powder (you can always just add garlic powder, onion flakes, 1/2 teaspoon sugar, oregano, sage, parsley, dried lemon powder, or, if possible, ascorbic acid and create your own)

Dip the chicken in the egg mixture, coat well. Immediately dredge into the flour mixture. Pat breading onto chicken, make sure all wet areas are coated well. Continue until all chicken has been breaded.

Add 1 or 2 tablespoons vegetable oil into baking dish or cookie sheet. Spread evenly. Place chicken pieces 1-2 inches apart. Bake in preheated oven for 45 minutes to 1 hour or until juices run clear. Use less time for boneless chicken (about 25-30 minutes).

By iamluvie from Nine Mile Falls, WA

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