Southern “Fried” Chicken

Brynie Greisman Brynie Greisman
3.0 (2 reviews)

Although this chicken is baked (you know I don’t fry!), it mimics the flavor and crunch of authentic fried chicken. The chicken is juicy and tender, and the coating is crispy with just the right amount of spice and seasoning. We all had doubles!

Yields 4 adult portions (or 8 kid portions)

1h 30m 4
Easy Low Carb No Refined Sugar Low Fat Meat

Contains: Gluten, Wheat

Directions

Prepare the Chicken

  1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).

  2. Combine the cornmeal, flour, salt, chili, oregano, and pepper on a flat plate. Pour pareve milk into a large bowl. Dip chicken into pareve milk, then roll in cornmeal mixture.

  3. Drizzle a little bit of olive oil on the bottom of a nine- by 13-inch (20- by 30-centimeter) baking pan. Place chicken pieces in the pan. Spread them apart a bit so they get crunchy on all sides. Drizzle remaining olive oil over chicken. Sprinkle paprika on top.

  4. Cover pan and bake for half an hour. Uncover and continue baking for another 35 minutes.

  5. Remove pan from oven and turn the chicken over. Return the pan to the oven. Bake for 10 minutes, then return to skin side up and bake for 10 more minutes.

  6. Remove from oven and cover until ready to serve.

Credits

Tips:

You can sub any chicken part that your family likes (just adjust the baking time). Wings would be amazing too.

Description:

Food and Prop Styling by Renee Muller
Photography by Hudi Greenberger

Suggested Recipes

Explore

baked breaded chicken brynie greisman chicken crispy juicy chicken southern weeknight dinner
Did you make this recipe yet?

What Cooks Are Saying

3.0 out of 5

2 global ratings

5 star
0%
4 star
0%
3 star
100%
2 star
0%
1 star
0%

Photos from Our Community

See how these recipes turned out in real kitchens. Photos from home cooks will appear here as they're shared.

Tell Us How It Went: Share Your Experience

2 Comments

Faygie Friedman •

Is corn
Meal the same as corn starch if not what can I sub

Raquel Malul Kosher.com Team •
Reply to Faygie Friedman

No, cornmeal is a type of flour, and here are a list of potential substitutes. https://robustkitchen.com/cornmeal-substitutes/

Raizy Landau •

Skin on or off?

Esther Leah •
Reply to Raizy Landau

You can make it either way. With the skin on, the chicken is more moist. You can remove the skin after. I make it with the skin on and it is delicious.