I need an awesome oven fried chicken recipe!

Cajun Oven-Fried Chicken Ingredients

3 PERDUE® Fresh Split Chicken Breasts 3 PERDUE® Fresh Chicken Thighs 3 PERDUE® Fresh Chicken Drumsticks 1/4 cup canola oil Salt to taste 1 jar yellow mustard (6 ounces) 1/4 teaspoon hot pepper sauce 1/4 teaspoon ground red pepper 1 cup self-rising flour

Instructions

1. Preheat oven to 400°F. Pour oil into 13x9-inch baking pan and place in oven to preheat.
2. Salt chicken pieces lightly.
3. In wide, shallow bowl or pie plate, combine mustard, hot pepper sauce and ground red pepper.
4. Place flour on large platter or waxed paper. Coat chicken thoroughly with mustard mixture, then roll in flour.
5. Place chicken in preheated baking pan and oven-fry 35-40 minutes, until golden brown and cooked through, turning halfway through cooking. A meat thermometer inserted in thickest part of thigh should register 180°F.

Tip:

Oven-frying has replaced pan-frying for many because it uses less oil, but if you would like to pan-fry Cajun Chicken in the classic way, use a large, heavy skillet or deep fryer and 1/2 inch oil.

• Servings Per Recipe 6

• Amount Per Serving (* % of Daily Value)

• Calories 533 (27%)

• Total Fat 32.7g (50%)

• Saturated Fat 7.5g (38%)

• Trans Fat 0g

• Cholesterol 188mg (63%)

• Sodium 702mg (29%)

• Total Carbohydrate 18g (6%)

• Fiber 1g

• Sugars 0g

• Protein 43g

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• Northern Oven-Fried Chicken Menu 

•   Prep/Cook Time: 55 minutes + marinate time

• Servings: 4  

• Ingredients 1 package PERDUE® Fresh Skinless Chicken Drumsticks (Bone-In) 1 cup buttermilk 1 tablespoon freshly squeezed lemon juice 1 1/2 teaspoons grated lemon peel 2 cloves garlic, crushed 1 1/4 teaspoons salt, divided 1 1/4 teaspoons ground black pepper, divided 1 1/4 teaspoons ground red pepper, divided 1 1/4 cups all-purpose flour 1/4 cup canola oil

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• Instructions In rectangular baking dish, combine buttermilk, lemon juice, lemon peel, garlic, 1/4 teaspoon salt, 1/4 teaspoon black pepper and 1/4 teaspoon red pepper. Add chicken, turning to coat all sides with buttermilk mixture. Cover and marinate in the refrigerator at least 2 hours or overnight. In shallow dish, combine flour and remaining seasoning. Remove chicken from buttermilk mixture, allowing excess to drip off. Dredge drumsticks in seasoned flour; let stand on a wire rack placed over waxed paper 20 minutes to set coating. Pour oil into large, ovenproof skillet or shallow baking dish large enough to hold chicken in a single layer without crowding. Place pan in oven; Preheat oven to 425 F. Carefully place chicken in pan; oven-fry 20-30 minutes until drumsticks are crisp and golden brown, turning carefully with tongs after 15 minutes.  

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• Nutrition FactsServings Per Recipe 4

• Amount Per Serving (* % of Daily Value)

• Calories 467 (23%)

• Total Fat 24g (37%)

• Saturated Fat 4g (20%)

• Trans Fat 0g

• Cholesterol 125mg (42%)

• Sodium 878mg (37%)

• Total Carbohydrate 34g (11%)

• Fiber 1g

• Sugars 0g

• Protein 28g