Oven Fried Chicken

fried chicken feat

I found this recipe for Chicken A La Maryland in my little Pyrex cookbook from 1953. It’s a great oven-fried chicken recipe. Perfect for a picnic with plenty of leftovers for sandwiches.

pyrex cookbook

I changed the recipe a bit, because my chicken was on the heavy side at almost 5 pounds. I used crushed-up Chex cereal instead of breadcrumbs. There are gluten-free bread crumbs out there, but we always have a box of Chex in the pantry, so it was handy.

chicken recipe

ingredients:

  • 5 pound chicken, cut into 8 pieces
  • 6 tablespoons white rice flour
  • 2 tablespoons tapioca flour
  • 2 teaspoons salt
  • 2 eggs
  • 2 cups crushed rice Chex cereal
  • 3 tablespoons butter

Mix flours and salt in a shallow dish.

Whisk eggs in another dish.

Add crushed cereal to a third dish.

Rinse chicken and pat dry.

chicken 3 steps

Coat pieces of chicken with flour, dip in egg, then roll in cereal.

Arrange chicken in greased, 9×13 Pyrex casserole dish. I put the breasts in another dish. They will take longer to bake than the other pieces.

chicken in pans

Dot with bits of butter.

Cover and bake at 350 degrees until done. It is done when the juices run clear and has an internal temperature of 160-165F.

I don’t know how people liked their chicken in 1953, but 2 hours at 350 is way too long for me. Start checking the chicken after one hour.

Let chicken rest 5 minutes before serving.

Oven Fried Chicken
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Ingredients
  1. 5 pound chicken, cut into 8 pieces
  2. 6 tablespoons white rice flour
  3. 2 tablespoons tapioca flour
  4. 2 teaspoons salt
  5. 2 eggs
  6. 2 cups crushed rice Chex cereal
  7. 3 tablespoons butter
Instructions
  1. Mix flours and salt in a shallow dish.
  2. Whisk eggs in another dish.
  3. Add crushed cereal to a third dish.
  4. Rinse chicken and pat dry.
  5. Coat pieces of chicken with flour, dip in egg, then roll in cereal.
  6. Arrange chicken in greased, 9x13 Pyrex casserole dish. I put the breasts in another dish. They will take longer to bake than the other pieces.
  7. Dot with bits of butter.
  8. Cover and bake at 350 degrees until done. Check chicken after one hour. It is done when the juices run clear and has an internal temperature of 160-165F.
  9. Let chicken rest 5 minutes before serving.
Break O' Day Farm http://breakodayfarm.com/

 

Posted in Gluten Free Recipes, Main Dish, Uncategorized and tagged .