Cooking for The King's Kosher Oven Fried Chicken, is moist and delicious every time. The secret is the long slow baking. However, it easily goes together ahead of time in only about 10 minutes.
And don't we all love a time saver? Make a double recipe of Oven Fried Chicken and serve it up again cooked with the Planned Over recipe below. It's moist, super easy and has a heavenly sauce. They won't dream that the delicious new chicken recipe you are serving them...is leftovers (and I'm not telling).
The Kosher Oven Fried Chicken Recipe ~from Cooking for The King
1 cup Dijon mustard
3 garlic cloves, peeled and minced
2 tablespoons honey
1 teaspoon pepper
1/2 teaspoon cinnamon
3 cups cornflake or toasted bread crumbs
12 pieces chicken legs and thighs about 5 pounds rinsed and patted dry
1. Preheat oven to 300 degrees. In a large bowl combine mustard, garlic, honey, pepper and cinnamon. Pour cornflake crumbs in a large flat pan. Using your hands, thoroughly coat chicken pieces in mustard mixture, then roll in cornflake crumbs.
2. Place chicken, sides not touching, on a baking pan. (Can prepare up to one day ahead through this step. Refrigerate, covered, until ready to bake.)
3. Bake, uncovered, in preheated oven for 1 1/2 hours until golden brown.
