oven fried chicken

Ingredients

• 1.5 lbs Chicken Leg Quarters
• 2 cups All-Purpose Flour
• 2 tbsp Paprika
• 1 tbsp Garlic Powder
• 1 tbsp Onion Powder
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 1 cup Milk
• 2 Eggs
• Vegetable Oil, for spraying

Instructions

1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together flour, paprika, garlic powder, onion powder, salt, and pepper.
3. In a separate bowl, whisk together milk and eggs.
4. Dip each chicken piece into the egg mixture, ensuring it's fully coated.
5. Dredge the egg-coated chicken pieces into the flour mixture, pressing to ensure the flour adheres well.
6. Lightly spray a baking sheet with vegetable oil.
7. Arrange the chicken pieces on the baking sheet, leaving space between them.
8. Bake for 35-45 minutes, or until the internal temperature reaches 165°F (74°C) and the juices run clear.
9. Let rest for 10 minutes before serving.

Notes

• For extra crispy skin, you can broil the chicken for the last 2-3 minutes, watching carefully to prevent burning.
• Using bone-in, skin-on chicken pieces will result in a more flavorful and juicy final product.
• Storing: Leftover chicken can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave.
• Tools: A wire rack placed on top of the baking sheet will allow hot air to circulate around the chicken, promoting even cooking and crispy skin.