Crispy Oven Fried Chicken
Ingredients
2 bone-in breasts and 4 bone-in thighs with skin
1 cup cornmeal of coconut flour
2 tablespoons Lawry's seasoned salt
Pepper
A little more Lawry's seasoned salt
Spray on coconut oil (or melted refined coconut oil)
Butter (optional)
Directions
Heat the oven to 350.
Pour cornmeal or coconut flour into large ziplock baggie and add Lawry's.
Rinse all chicken pieces.
One at a time, put each chicken piece into the baggie and move around until fully coated.
Lightly spray the baking sheet and place chicken on baking sheet skin side up. Thoroughly spray each piece with the coconut oil (spectrum makes a good one). Make sure you really coat it or it won't brown.
Sprinkle with pepper and additional Lawry's. Alternatively, you can melt refined coconut oil in the microwave and brush it on.
Cook for one hour.
Chicken should be cooked to 165 degrees.
*During the last few minutes, you can put a slice of butter on the top of each piece and let it melt and cook into the chicken for a few minutes.
Everyone loves fried chicken and this one is actually healthy, so it makes it that much better. My kids’ love this dinner and it is easy on parents, as it only takes a few minutes of prep. The secret to this recipe is the Lawry’s seasoning salt, so be sure not to skip that!
Enjoy!