Oven Fried Chicken

By michaelmeiner

Ingredients

• 1/2 cup corn oil
• 1 stick margarine
• 1 1/2 cups flour
• 2 teaspoons pepper
• 2 teaspoons paprika
• 1 teaspoon garlic salt
• 1 teaspoon dried marjoram
• 1 teaspoon salt
• 1/2 teaspoon Accent® seasoning mix -- optional
• 1 cup soy milk
• 1 large egg
• 8 chicken pieces

Details

Servings 1

Preparation

Step 1

Preheat oven to 350. Put the oil and margarine into a 10 x 15 inch pan (none of the pieces should be touching). Heat the pan in the oven until the margarine is melted and swirl the oil and butter together to blend. Set the pan aside.

Meanwhile, combine flour and seasonings in a large plastic bag. Beat the soy milk and egg together in a shallow bowl. Dip the chicken pieces into the milk mixture and drop them into the bag. Shake the bag until the chicken pieces are thoroughly coated. As you finish the pieces, set them on a sheet of waxed paper.

If the pan with the margarine has cooled, return it to the oven to preheat a little. When all the chicken pieces are coated, place them skin side down in the buttery, oily pan. Bake them for 45 minutes; then turn the heat up to 400. Using tongs so you won't pierce the crust, turn each piece over and bake for 10 more minutes, until well browned.

Serve the chicken hot or cold. Ideally, it shouldn't be refrigerated before serving, if you are serving it the same day - but you didn't read that here.