Delicious! My Mom, who is 82 years old tried this and recommended your video to me. She said she's been frying chicken for 60 years and is thrilled with how good this is! I tried it tonight and wow--it was so tender and wonderful. We used boneless chicken breasts and it was amazing. Thank you so much for sharing this healthy and easy way to make "fried" chicken. :)
I just wish to update that I made those also with skinless boneless chicken breast and it was very good as well , I baked it in less time of course . what makes your recipe special except for no frying , is the special good flavour thats being created with the Italian seasoning ! I made your wonderful mixture once and other time with an organic seasoning blend from store both came up fantastic, the no skin and butter or margarine on the bread crams is also brilliant . Way to go and thank you Robin, love from Hannah 💚🌿🌹
This is a great recipe! But what I do for extra flavor is, I take the eggs, season real good let's say, garlic powder, onion powder, salt n pepper ect. Take chicken n put in the egg. Roll it around real good. Set it in the fridge. After it an hour, turn the chicken n get it good n coated in that egg. Let marinade in this seasoned egg mixture for at least 2hrs in fridge. 1 hour on one side n one hour on the other side. Time for dinner, shake excess egg off n cover in bread crumbs n flour n then bake. Marinading in egg really flavors the meat.
The chicken turned out perfect. Exactly like you had in your video. I have plans of making it at a party and serving with veggie pickles! Thanks so much for this easy and wonderful recipe. Keep rockin and cooking !
Great video, I really love how you keep it all simple and practical for real people who cook for their kids and family. Much respect , can't wait to try this for my kids this weekend
Hey Robin... I made this last week with chicken breast and once again making it tonight. You know it's a delicious recipe when my picky eater son request that we have the chicken that I made last week ☺ thanks for sharing and YES EASY PEASY recipe.
Wow! Just made this recipe and not only is it as easy as it looks, it tastes absolutely amazing. I would not have been able to tell.it was not actually fried. But it's far healthier than fried chicken. My kids could not even tell the difference.
I like to freeze the butter and grate it and sprinkle on top. Also I like to flour the chicken, then egg, then breadcrumb mixture to make just a slightly more substantial crust.
Dear Robin...oh my !! I made the chicken last night.It was amazing...the whole family thoroughly enjoyed it.Thank you so very much.A very successful recipe.(l still love your frangipani apron !)
I saw this yesterday and made it right away, it was so easy to prep and cook, the result was great, my daughter loved it, and just to mention she is a very picky eater. Thanks for the recipe. I'll be making this very often for sure.
I just made this recipe and I don’t think I’ll fry chicken in oil on top of the stove any longer. Awesome meal in this time of ‘lockdown’ when I can experiment new recipes. Thanks.
Dear Ms. Robin, Being slightly over 60 and therefore a stuck in the house during the Pandemic, we are delighted to find your chicken recipe. We prepared some leg/thigh quarters. The only challenge is trying NOT eating twice as much as we should, wayyyyyyyy too tasty ! ! ! I could hear the leftovers calling me from the kitchen at midnight. X-D We left the skin on, used less butter, and we also broiled them a bit at the end for extra browning. Next we are going to try my mother's 1950's oven "fried" chicken, smush up potato chips into dust and use that instead of breadcrumbs. But we are mixing in your seasonings. Super-crunch.
Robin, every year on my husband's birthday (which is today), I cook his favorite meal... fried boneless chicken breast cutlets. Quite a while ago, I discovered your baked eggplant recipe, made it and we both LOVED it! I think I even posted a review on it. Anyway, my husband asked me if you make a baked version of chicken cutlets like the eggplant. I was so surprised that he remembered your eggplant recipe! I will be trying this recipe later for dinner. Thank you for sharing all your recipes with us... I will be trying more of them, including your turmeric tea!
That's awesome to hear! Hope the baked chicken is a hit at your husband's birthday dinner. Let me know how they turn out! This is one of my family's favorite!
Hi Robin... this recipe is very good and getting ready to make it again for dinner tonight. This time I thought I would make the breasts per your instructions, add a little marinara, some mozz on top, and bake 2 more minutes till cheese is melted. Haven't decided to serve with one of my honkin' big salads, or make aglio e olio... depends on how hungry we are lol. We enjoy this recipe very much... it's so much easier and less messy to prepare than deep frying and very tasty. We also continue to enjoy your eggplant recipe, which I've made many times. I will definitely be checking out your Mexican recipes in the near future. Thank you for sharing with us.
looks great, I do the same thing but I use the dry shaker parmesan instead of flour. 2 to1 ratio Crumbs 1 / parmesan cheese 1. You can also brush mayo in them instead of egg if you want a little twist on the flavor. I was going to try buttermilk ranch but haven't done it yet.
Using parchment paper save you a big cleaning. This method is so good, since my Daughter recommended, I do this way and save a lot of time. -- Legs need at least 25 minutes in each side. Bake the first side only half cooked before turn over. Also I keep skin, placing the bony side upward first, so the skin will be good crispy and the fat stays under the meat. Thank you for the video!
This was perfect,thanks.For a change to a kinda German/Austrian flavor,marinate the chicken in a little paprika,nutmeg,salt,pepper and lemon juice or white wine.Then pat dry and bread.The marinade makes it a bit juicier as well.
I'm very glad your video was descriptive. I'm glad you did not forget us who cannot see. There's a lot of people who make videos and it's either just music or no measurements and really you can't follow i!t This one is great! Keep making them!
Easy to make and delicious. I have made it with chicken tighs and chicken breast but as you mentioned the tighs are more tasty in this recipe. Thanks Robin.
Chicken thighs are my favorite cut of the chicken. Nearly impossible to dry them out. I love the baking sheet! It looks like my late mom's which I now use-- so many great memories in our kitchen items.
I used chicken breasts, bone-in, skinless. I also placed parchment paper on the baking sheet. The chicken was excellent and got compliments. Thank you!
This looks so much healthier and never thought about using the thin pats of butter over the chicken. Great idea. Looks great! Thank you so much! Greetings from Denmark.
I've seen oven chicken drizzled with melted butter but your way makes so much more sense. Less butter used yet the butter is more evenly distributed by using the cold slivers instead. Great idea !!! Thanks Robin for another great recipe.:o)
Tonithenightowl Thanks Toni! I appreciate your comment. Those cold slivers of butter give just enough flavor and moisture to do the job. Have a great day!
I like to batter up my chicken and pan fry the outside till its crispy then place it in the oven on a bakers rack so the grease drips off and that way the chicken cooks thoroughly and it dont get mushy with the racks.
I don't eat dark meat or skin. I would have to get all that yellow stuff off and any slimey membrane It would have to be super clean and completely white. It takes a little longer but that's the only way I could eat a chicken breast. The recipe and method of cooking looks really good.
Yes,made it tonight with breast.It was great! Made it just as your video.I took the skin off.Now,I'm wondering if you can also make "classic fried chicken" baked.An example is marinating the chicken in buttermilk,then using a traditional breading like you were frying the chicken-using spices,peprica,etc.
I know this is not a new video, but I tried this tonight & I don't think I will ever fry chicken again. My aunt does not eat skin on her chicken. She thought the skin was on it. Both of us loved this recipe soooo much! Thank you. I will do the same for my gizzards after boiling them in seasoned broth. :-)
I had chicken breasts with freezer burn just on the skin. I pulled the skin off and de-boned and tried your method because I was out of oil too. Just wanted to say thank you because my ghetto chicken turned out wonderful and you saved my chicken and my meal.
Robin, You ROCKED IT with this recipe. It is AWESOME and TASTY!! All the crunch without all the grease. Way to go!! And, I appreciate you always share great tips and alternatives with us. Please keep 'em coming. I esp DIG learning as many "Chicken" recipes as I can. Arlene 😁
Got to tell you. Didn't have the ingredients, so I substituted the Italian breadcrumbs with Kelloggs corn flakes crumbs and the thighs with tenders. Otherwise, I followed your instructions, and the chicken came out great and was a big hit with everyone. This improvised switch will be a keeper. Thank you.
Yes it's amazing what a little butter can do for flavor. You should see how amazing butter is on a quesadilla. Have you seen my quesadilla video? ua-cam.com/video/Y02PIX6syKo/v-deo.html A little butter makes these taste amazing. Have a great day!
Hi Made this recipe last night. I had boneless,skinless chicken breast tenders. I cut down the cooking time and it was delicious. I will definitely make it again with pieces of chicken.
I like the way this looks. I don't fry either. I bake my eggplants egg rolls. They taste so good. I'm cooking it for dinner.With red potatoes and broccoli. Looking forward to eating this. I subscribe you have nice meals God bless.
Robin I am very impressed with this video. I don’t clap my hands with many videos but I am this one. I love it that there are few ingredients and I don’t have to own a grocery store to make this. Elegance is simplicity. Also the video was very well demonstrated. Girl I am very very impressed. Will tinfoil work in my pan that is similar to yours? I would love to know more about your pan. You said clay pan?
This is how I have made oven fried chicken for years! Sometimes I add a bit more spices(not salted ones) and a shake of grated parmesan or Romano cheese!
Easy and brilliant ! The butter idea on top of the bread crumbs is replacing the fat of the chicken’s skin that’s removed and making it less fat and surprisingly taste better , It’s a great recipe that’s between fried chicken and shake and bake, My family members who are not vegan loved it 😋 💚🧡👍🏻
I never cook chicken with the skin on so this looks good. I’m kind of stuck on chicken breasts but I should expand my horizons. I love your recipes Robin!
Thank you for a great recipe. I tried it the very night that I saw the video and while there was some skepticism, it turned out just as you said it would . Looked great and was delicious.
Thanks for the update Donald! I appreciate it when people actually try the recipe and see for themselves whether they like it or not. Thanks for stopping in.
yes it is! vegetable fat like margarine is partially more unhealthy than butter...i only use olive oil and butter, no chemical produced oils or stuff like this.
my Late aunt used to make the best oven fried chicken I ever had, she used cornflake crumbs for breading and used quite a bit of paprika, and that is about all I remember , but have not seen the recipe and she past away at 86 in 1993, but I sure remember this chicken
Hopefully you will be able to recreate her recipe. You've got a jump on the cornflakes for the breading. You should try my recipe subbing in the ingredients she used and see how it turns out!
I have ten thighs in the oven right now. Skin on and bone in. They were still partially frozen so I'll need leave them in for at least 45 minutes. Thanks
I love cooking chicken this way. It is like fried chicken, but it sure is way easier of a clean up and healthier as you're not using so much excess oil.
Thank you for this recipe, I made it on Friday night and it was absolutely delicious! Do not listen to the naysayers, the skin is not necessary and it tasted absolutely delicious without it. I would definitely make this again!
Just saw your posted comment. In Thailand where I lived for 20+ years, there is always a person making and selling deep fried chicken pieces. Amongst them is chicken skin, which I buy and eat while having a few cold ones. Good combination. Here is the recipe so give it a try. Ingredients 500 gr/ 1 lb 2 oz chicken skin, cut into pieces, scrape off the thick pieces of fat, 1 tsp salt, 1/2 tsp black pepper, 2 tbsp all-purpose flour, 1 tbsp white vinegar Method Cut the chicken into pieces, size depends on preference and put it into a bowl. By hand, thoroughly mix everything together then set it aside for 30 minutes. Set a wok over medium-high heat and when hot pour in 65 ml/1/4 cup vegetable or peanut oil. When the oil is hot, put in the skin pieces and stir to separate the pieces and to coat them with oil. Stir while cooking until the skin pieces are golden. Remove from the oil and allow to drain. ,nuf sed. plamuk aka travellingchef
I always leave the skin on, my breading sticks just fine. I love the skin, keeps the chicken moist. Almost all of the fat cooks out, anyway. I don't think animal fat is unhealthy, either. I avoid hydrogenated oils, and GMO crap like canola. I do oven fried just because it's easier and less mess.
Robin, I tried the recipe this evening and it was FANTASTIC! I made a couple tiny changes (I left the skin on, and had it seasoned in the fridge over night) but I swear, it tasted EXACTLY like a deep fried chicken (I know because I made some of my traditional deep fried chicken two weeks ago). I made some extra pieces for my folks to try too, they are excited to try this new treat. Thanks again for posting this idea! MAJOR WIN!
I always use the "sliced butter" method! My kids get upset that I wreck the stick of butter too hahaha. Never seen anyone else do it. Love your recipes. New subscriber :)
Thank goodness there is someone else out there who thin slices their butter horizontally!! I'm not the only one!! Thanks for subscribing! I've got over 500 recipes here so I hope you will check them out!
Delicious! My Mom, who is 82 years old tried this and recommended your video to me. She said she's been frying chicken for 60 years and is thrilled with how good this is! I tried it tonight and wow--it was so tender and wonderful. We used boneless chicken breasts and it was amazing. Thank you so much for sharing this healthy and easy way to make "fried" chicken. :)
I just wish to update that I made those also with skinless boneless chicken breast and it was very good as well , I baked it in less time of course . what makes your recipe special except for no frying , is the special good flavour thats being created with the Italian seasoning ! I made your wonderful mixture once and other time with an organic seasoning blend from store both came up fantastic, the no skin and butter or margarine on the bread crams is also brilliant . Way to go and thank you Robin, love from Hannah 💚🌿🌹
Hi Hannah! So glad you enjoy this recipe. I make this all the time because my family and I love it! Thanks for getting back to me!
This is a great recipe! But what I do for extra flavor is, I take the eggs, season real good let's say, garlic powder, onion powder, salt n pepper ect. Take chicken n put in the egg. Roll it around real good. Set it in the fridge. After it an hour, turn the chicken n get it good n coated in that egg. Let marinade in this seasoned egg mixture for at least 2hrs in fridge. 1 hour on one side n one hour on the other side. Time for dinner, shake excess egg off n cover in bread crumbs n flour n then bake. Marinading in egg really flavors the meat.
Brought back memories of my mom. She always did it this way. Good memories.
Hey Robin, I've seen, tried and tasted a lot of cookln in my 82 yrs but your recipes that I've tried tast great.
The chicken turned out perfect. Exactly like you had in your video. I have plans of making it at a party and serving with veggie pickles! Thanks so much for this easy and wonderful recipe. Keep rockin and cooking !
I like to say. YOU HAVE THE BEST OVEN FRIED CHICKEN RECIPE TO ME. My fams loves it.
Great video, I really love how you keep it all simple and practical for real people who cook for their kids and family. Much respect , can't wait to try this for my kids this weekend
Iam a single guy. this very easy for me, clean up is great, and looks and taste great. All pcs of chicken i do like this. THANKS
You are most welcome Julian! I'm going to be making some of this this week.
I made this tonight after being inspired by you!!! Simplistic recipe I will make again and again, THANK YOU!!
Hey Robin... I made this last week with chicken breast and once again making it tonight. You know it's a delicious recipe when my picky eater son request that we have the chicken that I made last week ☺
thanks for sharing and YES EASY PEASY recipe.
If you need gluten free, use ground or crushed pork rinds in place of bread crumbs. Use Italian seasoning.
Thank you! You are very kind! Thanks for watching and your support.
Wow! Just made this recipe and not only is it as easy as it looks, it tastes absolutely amazing. I would not have been able to tell.it was not actually fried. But it's far healthier than fried chicken. My kids could not even tell the difference.
I like to freeze the butter and grate it and sprinkle on top. Also I like to flour the chicken, then egg, then breadcrumb mixture to make just a slightly more substantial crust.
+billybareblu Thank you for sharing? I like the freezing the butter to grate idea!
I do the same thing inside the hooded BBQ because it is much more easy to clean up.
Absolutely!
Wonderful recipe. Thank you for sharing.
Dear Robin...oh my !! I made the chicken last night.It was amazing...the whole family thoroughly enjoyed it.Thank you so very much.A very successful recipe.(l still love your frangipani apron !)
I'm glad you and your family enjoyed the video recipe! It's one of my favorites.
I saw this yesterday and made it right away, it was so easy to prep and cook, the result was great, my daughter loved it, and just to mention she is a very picky eater. Thanks for the recipe. I'll be making this very often for sure.
Hi Karen, glad to hear you and you family enjoyed this recipe! Thanks for letting me know!
I just made this recipe and I don’t think I’ll fry chicken in oil on top of the stove any longer. Awesome meal in this time of ‘lockdown’ when I can experiment new recipes.
Thanks.
Glad you liked my oven fried chicken Susie. Thanks for letting me know. Be safe and stay healthy!
Dear Ms. Robin,
Being slightly over 60 and therefore a stuck in the house during the Pandemic, we are delighted to find your chicken recipe.
We prepared some leg/thigh quarters.
The only challenge is trying NOT eating twice as much as we should, wayyyyyyyy too tasty ! ! !
I could hear the leftovers calling me from the kitchen at midnight. X-D
We left the skin on, used less butter, and we also broiled them a bit at the end for extra browning.
Next we are going to try my mother's 1950's oven "fried" chicken, smush up potato chips into dust and use that instead of breadcrumbs.
But we are mixing in your seasonings. Super-crunch.
Great recipe procedure. Made for wife and she said that it’s a keeper. Thanx.
Thanks!
Thank you for your support! It means a lot!
Robin, every year on my husband's birthday (which is today), I cook his favorite meal... fried boneless chicken breast cutlets. Quite a while ago, I discovered your baked eggplant recipe, made it and we both LOVED it! I think I even posted a review on it. Anyway, my husband asked me if you make a baked version of chicken cutlets like the eggplant. I was so surprised that he remembered your eggplant recipe! I will be trying this recipe later for dinner. Thank you for sharing all your recipes with us... I will be trying more of them, including your turmeric tea!
That's awesome to hear! Hope the baked chicken is a hit at your husband's birthday dinner. Let me know how they turn out! This is one of my family's favorite!
Hi Robin... this recipe is very good and getting ready to make it again for dinner tonight. This time I thought I would make the breasts per your instructions, add a little marinara, some mozz on top, and bake 2 more minutes till cheese is melted. Haven't decided to serve with one of my honkin' big salads, or make aglio e olio... depends on how hungry we are lol. We enjoy this recipe very much... it's so much easier and less messy to prepare than deep frying and very tasty. We also continue to enjoy your eggplant recipe, which I've made many times.
I will definitely be checking out your Mexican recipes in the near future. Thank you for sharing with us.
looks great, I do the same thing but I use the dry shaker parmesan instead of flour. 2 to1 ratio Crumbs 1 / parmesan cheese 1. You can also brush mayo in them instead of egg if you want a little twist on the flavor. I was going to try buttermilk ranch but haven't done it yet.
Using parchment paper save you a big cleaning. This method is so good, since my Daughter recommended, I do this way and save a lot of time. -- Legs need at least 25 minutes in each side. Bake the first side only half cooked before turn over. Also I keep skin, placing the bony side upward first, so the skin will be good crispy and the fat stays under the meat. Thank you for the video!
Katalin G. Lakat mjjjnnjjjjj
This was perfect,thanks.For a change to a kinda German/Austrian flavor,marinate the chicken in a little paprika,nutmeg,salt,pepper and lemon juice or white wine.Then pat dry and bread.The marinade makes it a bit juicier as well.
Thank you for your hard work and your thoughts
One of my regular dishes now - thank you.
My pleasure 😊 Donald! It's one of mine too!
Thankyou. Well explained. No sillyness, like some cooks. Straight to the point. Just subscribed to your channel.
Welcome to my channel David! I hope you enjoy the recipes!
Good simple recipe. I never would have thought to add butter cold on top. GREAT IDEA!!!! Thank you for sharing that bright idea.
Onedia Fields You are welcome Onedia! Thanks for stopping by!
I'm very glad your video was descriptive. I'm glad you did not forget us who cannot see. There's a lot of people who make videos and it's either just music or no measurements and really you can't follow i!t This one is great! Keep making them!
Easy to make and delicious. I have made it with chicken tighs and chicken breast but as you mentioned the tighs are more tasty in this recipe. Thanks Robin.
Ron Klug You're welcome Ron! Thighs are more flavorful and dry out less than breast but both are good. Thanks for stopping by!
Chicken thighs are my favorite cut of the chicken. Nearly impossible to dry them out. I love the baking sheet! It looks like my late mom's which I now use-- so many great memories in our kitchen items.
Hi Sheila! Hope you enjoy this recipe!
I used chicken breasts, bone-in, skinless. I also placed parchment paper on the baking sheet. The chicken was excellent and got compliments. Thank you!
Hi Sue, just goes to show you can improvise and it still turns out great!!
This looks so much healthier and never thought about using the thin pats of butter over the chicken. Great idea. Looks great! Thank you so much! Greetings from Denmark.
I made this chicken & it was really good.
My husband prefers for me to cook chicken like this from now on.
Hi Dewey, thanks for getting back to me on how you liked this recipe. I love the feedback.
Good idea I never thought you can fry in the oven looks the same...
I've seen oven chicken drizzled with melted butter but your way makes so much more sense. Less butter used yet the butter is more evenly distributed by using the cold slivers instead. Great idea !!! Thanks Robin for another great recipe.:o)
Tonithenightowl Thanks Toni! I appreciate your comment. Those cold slivers of butter give just enough flavor and moisture to do the job. Have a great day!
I like to batter up my chicken and pan fry the outside till its crispy then place it in the oven on a bakers rack so the grease drips off and that way the chicken cooks thoroughly and it dont get mushy with the racks.
Robin, your fried chicken is just absolute perfection. I'd add peas & carrots, and mashed potatoes with turkey gravy to complete the meal.
this would be equally as good in my Philips air fryer - from New Brunswick, thanks for the recipe
I don't eat dark meat or skin. I would have to get all that yellow stuff off and any slimey membrane It would have to be super clean and completely white. It takes a little longer but that's the only way I could eat a chicken breast. The recipe and method of cooking looks really good.
I love you and all your recipes Robin! I just made this chicken and it turned out AWESOME! Keep'em coming!
Thanks for the support Rich! I hope you will spread the love and share my channel!
I have not tried this yet, but just wanted to let you know that your teaching style is grand, and I plan on serving this up.
Heaven Inc. Thank you very much Heaven Inc. I appreciate the comment. Hope you enjoy all the recipes.
Oh yum, now I’ll be cooking this. Thanks.
Please do! Let me know what you think.
I will make this for my dinner tonight!! LOOKS YUMMY! Thanks for sharing :)
Hi Delores, I hope you enjoy your dinner tonight! Thanks for trying my dish. Let me know how you like it.
YES they were so good!!! thank you!! YUMMY! :)
Yes,made it tonight with breast.It was great! Made it just as your video.I took the skin off.Now,I'm wondering if you can also make "classic fried chicken" baked.An example is marinating the chicken in buttermilk,then using a traditional breading like you were frying the chicken-using spices,peprica,etc.
Thanks for your video, I am afraid of deep frying, this will make me it fried chicken again. I have to try your method.
You can do it Edith! It's much easier not having to deal with all the oil.
I know this is not a new video, but I tried this tonight & I don't think I will ever fry chicken again. My aunt does not eat skin on her chicken. She thought the skin was on it. Both of us loved this recipe soooo much! Thank you. I will do the same for my gizzards after boiling them in seasoned broth. :-)
Glad to hear you and your aunt loved this recipe! I appreciate you getting back to me!
Chicken is my favorite. Thanks for tips on making this more heart healthy. It looks delicious
I had chicken breasts with freezer burn just on the skin. I pulled the skin off and de-boned and tried your method because I was out of oil too. Just wanted to say thank you because my ghetto chicken turned out wonderful and you saved my chicken and my meal.
Awesome! Glad it worked out for you!
Robin, You ROCKED IT with this recipe. It is AWESOME and TASTY!! All the crunch without all the grease. Way to go!! And, I appreciate you always share great tips and alternatives with us. Please keep 'em coming. I esp DIG learning as many "Chicken" recipes as I can. Arlene 😁
I love this recipe too Arlene! It's so tasty I make it regularly! Glad you liked it!
Got to tell you. Didn't have the ingredients, so I substituted the Italian breadcrumbs with Kelloggs corn flakes crumbs and the thighs with tenders. Otherwise, I followed your instructions, and the chicken came out great and was a big hit with everyone. This improvised switch will be a keeper. Thank you.
This recipe is a winner! I will have to try this.
+bball1518 Thanks, yes it delicious! I'm making it tonight for dinner!
Corelle makes every dish classy.
This looks so yummy, easy and fast. I will try it tonight. By the way, I will remove the skin the way you did. Thank you so much for this.
You are welcome! How did the chicken turn out for you?
Love that butter idea!
Looks sooooo goooood!!
I think you are going to love this Cheryl! Thanks for watching! If you like it, I hope you will share it with another chicken lover!
My go-to chicken since covid! Thank you. Great for family potlucks; I've received many compliments on your behalf 😊
Wonderful! It’s one of my favorites too!
My favorite on a baked chicken is the skin,golden,crispy,and seasonsoned.
Cooked this last night and my little brother loved it! the butter gives it so much flavor!
Yes it's amazing what a little butter can do for flavor. You should see how amazing butter is on a quesadilla. Have you seen my quesadilla video? ua-cam.com/video/Y02PIX6syKo/v-deo.html A little butter makes these taste amazing. Have a great day!
Hi
Made this recipe last night. I had boneless,skinless chicken breast tenders. I cut down the cooking time and it was delicious. I will definitely make it again with pieces of chicken.
Sounds like a good idea! Thanks for commenting!
I like the way this looks. I don't fry either. I bake my eggplants egg rolls. They taste so good. I'm cooking it for dinner.With red potatoes and broccoli. Looking forward to eating this. I subscribe you have nice meals God bless.
Thank you Gracie for the comment! I hope you enjoy that oven fried chicken. It's a favorite at my house. Let me know!
Perfect for me thanks 👌
Robin I am very impressed with this video. I don’t clap my hands with many videos but I am this one. I love it that there are few ingredients and I don’t have to own a grocery store to make this. Elegance is simplicity. Also the video was very well demonstrated. Girl I am very very impressed. Will tinfoil work in my pan that is similar to yours? I would love to know more about your pan. You said clay pan?
This is how I have made oven fried chicken for years! Sometimes I add a bit more spices(not salted ones) and a shake of grated parmesan or Romano cheese!
One of my favorite recipes 😍😍😍
Thanks for stopping in!
Easy and brilliant ! The butter idea on top of the bread crumbs is replacing the fat of the chicken’s skin that’s removed and making it less fat and surprisingly taste better , It’s a great recipe that’s between fried chicken and shake and bake, My family members who are not vegan loved it 😋 💚🧡👍🏻
Thanks for your feedback! I make this all the time! Tonight in fact! Enjoy!
A very good video , good sound volume and the music volume low only in the back ground , I loved and a good presentation without to much talk .
Thanks
Thank you for your comments George! Much appreciated!
I cook mine with the skin on and i use thawed orange concentrate in place off the egg.
I use olive oil and then coat it with shake and bake. Very similar.
I never cook chicken with the skin on so this looks good. I’m kind of stuck on chicken breasts but I should expand my horizons. I love your recipes Robin!
It looks delicious and I'm definitely going to try this recipe. Thank you so much for sharing your recipe. God bless
Let me know how you like this recipe!
Thank you for a great recipe. I tried it the very night that I saw the video and while there was some skepticism, it turned out just as you said it would . Looked great and was delicious.
Thanks for the update Donald! I appreciate it when people actually try the recipe and see for themselves whether they like it or not. Thanks for stopping in.
I think using garlic butter in place of the regular butter would be awesome.
Im 13 years old and im making this tonight with chicken breast and thanks for ur healthy recipe
Danish Roshan Hi Danish, I think it's fantastic that you are cooking! You are welcome! Let me know how your chicken turned out!
Rockin Robin Cooks you don't have to use the egg ..I season and marinade in evo then do my dry ingredient
dam your 17 now.
Oh this works great! Thank you so much, the buttery flavour is wonderful!
Yes it does work great! Butter is amazing right?
yes it is! vegetable fat like margarine is partially more unhealthy than butter...i only use olive oil and butter, no chemical produced oils or stuff like this.
I ll put some seasoning on the chiken, it ll b more taste even the egg some garlic powder 🤔and black pepper
Thank you. This looks so tasty. I can't wait to try this recipe.
Let me know how you like it Liam!
If you use a cookie cooling rack place in the pan the chicken will not be soggy under just grease the rack.
my Late aunt used to make the best oven fried chicken I ever had, she used cornflake crumbs for breading and used quite a bit of paprika, and that is about all I remember , but have not seen the recipe and she past away at 86 in 1993, but I sure remember this chicken
Hopefully you will be able to recreate her recipe. You've got a jump on the cornflakes for the breading. You should try my recipe subbing in the ingredients she used and see how it turns out!
@@RockinRobinCooks that is what I was thinking, thanks posting this
My mom (89) always used corn flakes as breading for fish. Absolutely a great breading with an awesome satisfying taste.
Going to try this
Hi Ange, I love hearing how you make your oven fried chicken! Sounds delish! Thanks for sharing!
I Leave the skin on its my favorite when its nice and crispy also. thanks for sharing.
You are welcome! Thanks for watching.
I have ten thighs in the oven right now. Skin on and bone in. They were still partially frozen so I'll need leave them in for at least 45 minutes.
Thanks
this looks easy, and very healthy! i will try this, thank you!
Hi Stephen, it is all those things you mentioned! Let me know how you like it. 😀
I love cooking chicken this way. It is like fried chicken, but it sure is way easier of a clean up and healthier as you're not using so much excess oil.
It's the best! Thanks for watching!
Thanx Robin, for all ur recipes and making my cooking much easier and delicious . You are the best 😊
Thanks Rockin Robin. I will be trying your recipe; very good video instruction.
+Vincent Ortega Thank you Vincent! Let me know how you like it.
This recipe is amazing 👍
Glad you like it Gretchen!
Thank you very much it’s very delicious food me and my husband love your idea
You are the best chief 👍🏼💐
Thank you
Have a great day
Thank you Suzann! Glad you and your husband are enjoying my recipes! Have a great day!
Thank you for this recipe, I made it on Friday night and it was absolutely delicious! Do not listen to the naysayers, the skin is not necessary and it tasted absolutely delicious without it. I would definitely make this again!
Thank you for your feedback! I love this recipe and don't miss the skin on little bit and the chicken stays juicy!
Skin is my favorite part of fried chicken....
You could leave it on I suppose.
MrKErocks it’s not unhealthy. I keep it on too. Better flavor and moist inside.
Just saw your posted comment. In Thailand where I lived for 20+ years, there is always a person making and selling deep fried chicken pieces. Amongst them is chicken skin, which I buy and eat while having a few cold ones. Good combination.
Here is the recipe so give it a try.
Ingredients
500 gr/ 1 lb 2 oz chicken skin, cut into pieces, scrape off the thick pieces of fat, 1 tsp salt, 1/2 tsp black pepper, 2 tbsp all-purpose flour, 1 tbsp white vinegar
Method
Cut the chicken into pieces, size depends on preference and put it into a bowl. By hand, thoroughly mix everything together then set it aside for 30 minutes. Set a wok over medium-high heat and when hot pour in 65 ml/1/4 cup vegetable or peanut oil. When the oil is hot, put in the skin pieces and stir to separate the pieces and to coat them with oil. Stir while cooking until the skin pieces are golden. Remove from the oil and allow to drain.
,nuf sed. plamuk aka travellingchef
Wolfe Tones Tabhair dom do Lamh
I always leave the skin on, my breading sticks just fine. I love the skin, keeps the chicken moist. Almost all of the fat cooks out, anyway. I don't think animal fat is unhealthy, either. I avoid hydrogenated oils, and GMO crap like canola. I do oven fried just because it's easier and less mess.
Looks delicious...i have to try this recipe..Thanks Robin...🌷
You are welcome Rachel! Let me know how you like it!
I love this way I'm going. To try in thanksgiving
Hi Jay, let me know how you like it! Happy Thanksgiving!
Looks delicious going to try doing my it my self
Excellent idea! I am definitely going to try this! THANKS!
Steven Szabo You are welcome Steven! Let me know how you like it.
Robin, I tried the recipe this evening and it was FANTASTIC! I made a couple tiny changes (I left the skin on, and had it seasoned in the fridge over night) but I swear, it tasted EXACTLY like a deep fried chicken (I know because I made some of my traditional deep fried chicken two weeks ago). I made some extra pieces for my folks to try too, they are excited to try this new treat. Thanks again for posting this idea! MAJOR WIN!
Just found you.... going to try this today.
How did it turn out? Hope you enjoyed it!
I always use the "sliced butter" method! My kids get upset that I wreck the stick of butter too hahaha. Never seen anyone else do it. Love your recipes. New subscriber :)
Thank goodness there is someone else out there who thin slices their butter horizontally!! I'm not the only one!! Thanks for subscribing! I've got over 500 recipes here so I hope you will check them out!