Marinated Oven-Fried Chicken
Ingredients
- 2 1/2 pounds Skinless chicken pieces
- 3/4 cup Mayonnaise (I use Hellmann’s) (you can use lowfat if desired)
- 1 tablespoon Lemon juice freshly squeezed
- 1/2 teaspoon Salt or to taste
- 1 teaspoon Worcestershire Sauce
- 1/2 teaspoon Louisiana-Style hot sauce or to taste (I use Frank’s or Crystal)
- 1/2 teaspoon Garlic powder
- 1/2 teaspoon Celery salt
- 1/2 teaspoon Dry mustard
- 1/4 teaspoon Black Pepper freshly ground
- 1/4 teaspoon Sweet paprika
- 1 1/2 cups Dry bread crumbs
- 2 tablespoons Flat leaf parsley chopped
Instructions
- In a large bowl, combine mayonnaise, lemon juice, salt, Worcestershire sauce, hot sauce, garlic powder, celery salt, dry mustard, pepper and paprika and mix well. Add chicken pieces and toss to coat. Cover bowl with plastic wrap and refrigerate for at least 4 hours (or up to 24 hours).
- After marinating, remove chicken from refrigerator and toss to coat in marinade mixture once again (to make sure pieces are well-coated). Preheat oven to 350 degrees F. Place breadcrumbs and parsley in a shallow dish, mixing together well. Roll marinated chicken pieces in crumb mixture to coat evenly on all sides. Place chicken pieces in a single layer on a large baking pan.
- Bake, uncovered, about 45 to 55 minutes (depending on size of chicken pieces you’re using) or until juices run clear when tested with a fork, gently turning pieces halfway through cooking time. Remove to a warm platter and serve. We like to serve this with mashed potatoes and gravy.
