Maybe you have noticed that I love chicken. There is always chicken in my freezer and that is the kind of meat we eat the most in our house (I gave up on beef for environmental reasons) That’s why when giz and Psychgrad of Equal Opportunity Kitchen announced their very first food event I immediately knew my entry was going to be a chicken dish.
The premise of the event is that we all have a recipes that are tried, tested and true. A true crowd pleaser that never fails to get good reviews from your guests or family. Wouldn’t life be easier with an accessible roundup of these recipes?
I have posted on this blog a couple of recipes that never fail to get good reviews. But for this event I wanted to make a little combination of two favorites. This chicken granola was a tasty surprise when i first made it and it has been a favorite ever since and who doesn’t like fried chicken. With those two recipes in mind I started to work on this fried baked chicken and I am pretty sure the result will be another favorite in our house. I decided to call it OBC (Ohio Baked Chicken) just because KFC is already taken and my version is healthier.
Ohio Baked Chicken
Printable recipe
Makes 8 chicken drumsticks
Prep time: 15 minutes
Cooking time: 25-30 minutes
For this recipe you will need:
- 8 chicken pieces
- 1 egg
- 2-3 TBSP Cajun mustard
- 1/4 cup buttermilk or evaporated milk
- 1/2 cup whole-wheat flour
- 1/4 cup oatmeal
- 1/4 cup sliced almonds
- 1 TBSP powdered garlic
- 1 tsp crushed pepper
- 1 tsp Cajun spice
- 1 tsp basil flakes
- 1 tsp Italian herbs
- 1 tsp parsley flakes
- salt and pepper
Preparation:
- Preheat oven to 425° F (220° C)
- Whisk together egg, Cajun mustard, milk, a pinch of salt and ground pepper in a baking dish.
- Mix flour, oatmeal and almonds with the rest of the herbs and spices in a large, flat plate.
- Using a pair of tongs dip chicken pieces in the egg mix. Then coat them with the flour mixture and place then on a greased baking sheet. Note: To avoid a dry look of the flour you can slightly saute the chicken before placing it on the baking sheet. I sprayed canola oil over it to “cook” the flour coat.
- Bake for 25-30 minutes or until the coat turns golden brown.
- Enjoy with your favorite OBC’s side dish.
About this recipe:
- This chicken was spicy, crunchy and more healthy than the fried version.
- Instead of oatmeal you could use granola. I make my own granola baking oatmeal, that’s why I used oatmeal and not the prepared granola I use for my morning bowl of fruit.
- If you don’t like to eat chicken out of the bone you could try making this with boneless chicken breasts. This recipe might even be used for chicken milesas.
I am sure this recipe will become a favorite (few chicken recipes don’t) in our house. Next time somebody talks about fried chicken from Kentucky I will refer them to this new Ohio Baked version.
Buen provecho!
31 Replies
Mmmm…bet it was crunchy with that oatmeal and almonds!
Posted on April 10th, 2008 at 5:31 am
Ben,
The breading sounds very appetizing and the chicken does look like it was deep-fried. Many of these so called baked-fried recipes don’t deliver but you’ve done it…no one would know unless you told them it was baked.
Posted on April 10th, 2008 at 7:27 am
Very nice healthy spin on it!
Posted on April 10th, 2008 at 8:14 am
Great submission choice! This does look like a crowd pleaser. I really like that it’s baked, but looks frieds. I’ve never tried oatmeal as a crust for the chicken – very interesting.
Thanks for participating in Tried, Tested and True! Giz is posting our Food for Plastic submission later today.
Posted on April 10th, 2008 at 9:56 am
I thought those were almonds in the picture. This looks fantastic. It seems like I cook so much more chicken in the spring and summer, so I will have to try this soon.
Posted on April 10th, 2008 at 10:22 am
Great, healthy recipe! I love chicken too and like all of the spices you put into this. It looks absolutely perfect.
Posted on April 10th, 2008 at 10:58 am
I probably eat chicken 3 or 4 times a week and always order it at restaurants Ben.This dish sounds extra flavourful with it’s crunchy granola coating:D
Posted on April 10th, 2008 at 12:47 pm
Que buena idea Ben!! tengo que hacerlo!!!!
Saludos!
Posted on April 10th, 2008 at 1:15 pm
We don’t eat beef around my house either. I think it’s absolutely hilarious that you use mostly Italian herbs but then slip in some cayenne… you just can’t resist can you?
Posted on April 10th, 2008 at 2:32 pm
As much as I love a good piece of fried chicken, the healthier version does sound quite tasty! Love the name!
Posted on April 10th, 2008 at 3:25 pm
That chicken looks so good! I like the sound of baking the chicken with oats and almond slices on the crust. The spices sound tasty as well.
Posted on April 10th, 2008 at 8:09 pm
Ben-
This looks like something the family (the half that isn’t vegetarian) would like…I am going to save this recipe!
Posted on April 10th, 2008 at 8:21 pm
OBC sounds delicious! I love oatmeal and almonds. And of course, chicken legs.
Posted on April 11th, 2008 at 12:06 am
Mmm…I haven’t had baked chicken with a crust in a really long time. I love the combo of flavors in this. The photo is droolworthy!
Posted on April 11th, 2008 at 12:38 am
Ben, I can have chicken everyday. This recipe has really good flavors in it. Sounds like something the boys would love.
Posted on April 11th, 2008 at 12:02 pm
The other reason I don’t like making fried chicken is because it’s messy!
Delicious, almonds in the coating! Props for defying the “tasteless health food” tag. The varying spices and coating will only enhance the flavor of the chicken.
Posted on April 11th, 2008 at 12:15 pm
Ben your chicken looks delicious. I’ve seen the cajun spice here but not the mustard, will keep a look out for it
Posted on April 11th, 2008 at 1:27 pm
I don’t know if it is my upbringing or what but I can’t do fried chicken and I now live in fried chicken state where I hear my mother in law makes the best (!). I am going to try this one on Mr.Tartelette, I am sure he’ll love it!
Posted on April 11th, 2008 at 7:46 pm
Mmmm, that looks delicious! I love the idea of making this more healthy and I also love using buttermilk with chicken. I often use it in a marinade which I think keeps it really succulent.
Posted on April 12th, 2008 at 5:06 am
I love the name..hehehe OBC, very clever! Maybe this is the start of the next giant food corporation.
The crust on the chicken looks fantastic, i never tried anything like that but it surely appeals to me. Nice work.
Posted on April 12th, 2008 at 10:43 am
Mmmm! This chicken looks exquisito!!! So crunchy and tasteful with the coating nuts! I do love chicken too and baking it is always better than frying… but I do love fried ones too
. Great submission, Ben 
Posted on April 13th, 2008 at 4:39 am
Ben, I had chicken today for lunch. Wish I had seen this before I cooked. It looks yummy and it’s definitely much healthier and I think I shall try this soon.
Posted on April 13th, 2008 at 10:09 am
I go with the old-fashioned favorite of using crushed corn flakes on my oven-”fried” chicken. I like your spin on it!
Posted on April 13th, 2008 at 1:36 pm
And you chicken looks fantastic! Yum!!
Posted on April 14th, 2008 at 9:10 am
Wow, such an interesting combination of flavors something I would have never thought about. I loved that you baked the chicken instead of frying it. I think that its a super healthy alternative and doesn’t take anything away from the taste of the dish. Do you with it would work with white meat pieces too?
Posted on April 14th, 2008 at 12:05 pm
Ooh… this looks really tasty! I’m always looking for alternatives to fried chicken.
Posted on April 16th, 2008 at 7:46 am
Hola, I was searching for a healthy recipe for fish and found yours. I must say I will try this today with fish. Me encanta your combination of spices…Y saludable tambien!!! Thank you.
Posted on June 16th, 2008 at 12:42 pm
This photo is stunning – and your chicken sounds delicious!
Posted on October 15th, 2008 at 9:40 pm
That looks delicious! But just so you know, a dramatically large portion of chickens are raised on factory farms, too. Just like cows, they are given almost no room, and their beaks are often removed to prevent fights between the chickens that are so crowded in pens. There’s a lot more great, valuable information on this subject out there!
Posted on October 17th, 2008 at 1:06 pm
Tried this tonight and it was great! SInce I didn’t have any cajun mustard, I used brown spicy mustard with 1 tsp. of cajun seasoning in the egg mixture. I also reduced the powdered garlic to 1 tsp and it was plenty (but that is just a preference in my family.) Thanks – I will definitely make this again!
Posted on March 15th, 2009 at 5:08 pm
This looks great and I can’t wait to try it on my ethically-raised, free range, natural chicken. People must realize that giving up beef just isn’t enough. Honestly, chickens are treated a LOT worse than cows! We need to demand better from our food industry. Have you ever seen a chicken truck rumbling down the highway? An abomination.
Posted on June 3rd, 2009 at 3:12 pm
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