Fried chicken

Even though it may seem impossible to fry in an appliance that is made only to bake, you can create a tasty fried chicken without any of the fat typically associated with the meal. Frying in pans is usually preferred to oven frying because it takes less time and effort. It also requires less energy consumption. However, baked foods are healthier, and they offer the same taste as the ones that result from frying the traditional way.

Cut the chicken into serving pieces. Rinse and pat dry the chicken dry with a paper towel.

Combine the flour, salt and pepper in the bag and shake to blend well. Pour the milk into a wide shallow bowl.

Pre-heat the oven to 400 degrees F.

Dredge the pieces of chicken, one by one, in the milk and then into the bag with the flour mix. Place them evenly on a tray. Insert the tray into the oven.

Turn the pieces of chicken upside down as soon as they brown, so that the other side (the one that was touching the tray), can brown, too.

Check that your chicken is fully cooked by pricking the thickest part with a fork or a sharp knife after 50 minutes of cooking time. To do this, insert the tip of the fork or knife into the chicken. If it turns out with liquid, it needs more time. If it's dry, the chicken is done.


  • This recipe serves four people. If you need to prepare more, simply increase the amount of ingredients in proportion to the number of guests.

  • You don't need to add any grease or oil to the chicken because its own fat will serve as the shortening and will give the texture of fried chicken.