Jean Anderson oven fried chicken recipe is a fabulous traditional southern fried chicken recipe perfect for gatherings, holidays, and make-ahead freezer options. The article will go through the complete process of how to make this dish, what ingredients are needed, and other helpful tips.
It will also allow you to freeze your chicken after it has been cooked so you can have a healthy meal at any time! You can even fry your chicken in a frying pan if you do not want to use an oven or air fryer.
What is the Jean Anderson oven-fried chicken recipe?
The Jean Anderson oven-fried chicken recipe is a classic southern dish that has been around for centuries. It uses a golden crusty batter on the chicken and is usually deep-fried but can also be baked in an oven or air fryer to lighten up the calories.
Jean’s technique of cooking chicken in a buttermilk marinade is what gives this recipe its popularity. The buttermilk tenderizes the meat, making it juicy and succulent.
How To Long Will It Take To Prepare?
- Prepare time: 15 minutes
- Cook time: 25-30 minutes
- Total time: 45 minutes
- Servings: 4
How to make Jean Anderson oven fried chicken recipe?
- One three ½-pound chicken, cut into eight pieces (or all thighs, wings, or breasts, if desired)
- 1 ½ sticks of unsalted butter, cut into several pieces
- One tablespoon of minced garlic
- 3 cups fresh breadcrumbs
- One tablespoon of white vinegar
- One ¾ ounce of finely grated Parmigiano-Reggiano
- One tablespoon of freshly minced rosemary
- One tablespoon salt or to taste
- ½ teaspoon freshly ground black pepper
- One lemon, cut into wedges
Split chicken breasts lengthwise, being careful not to cut through completely. Make sure you leave at least ½ inch attached on each side of your breast meat.
Preheat the oven to 350°F. Combine the butter and garlic in a small saucepan. Heat over medium-high heat until the butter has melted. Pour into a large bowl and cool to room temperature.
Mix the marinade ingredients in a large bowl: 3 cups buttermilk, 1 ½ tablespoons salt, ½ teaspoon black pepper, one tablespoon of fresh rosemary leaves, and one tablespoon of white vinegar.
Dip each chicken piece, one at a time, into the melted garlic butter. Transfer to the breadcrumb mixture and turn until coated on all sides.
Arrange the chicken in one flat layer on a large baking sheet. Drizzle on any of the remaining melted butter. Bake until lightly browned and just cooked through, 25 to 30 minutes. Serve with lemon wedges.
If you want your extra chicken crisp, broil for about 5 minutes, long enough for the crust to turn a dark golden brown.
- In step 4, add ¼ cup of fresh parsley and two garlic cloves minced to the breadcrumb mixture.
- In step 3, add one teaspoon of ground cinnamon and ½ teaspoon of cayenne pepper to the marinade ingredients.
- For extra flavor, add ½ teaspoon of paprika with ¼ cup of grated parmesan cheese with the breadcrumb mixture in step 4.
- You can fry the chicken in a deep fryer or an air fryer by using less oil than usual for about 3 minutes.
- There is also a variation of the Jean Anderson oven-fried chicken recipe that you can make by sauteing the chicken in 1 teaspoon of butter and baking it at 350°F in the oven for 30 to 40 minutes until just cooked through.
- Freeze any leftovers and reheat them in a microwave or pan with some oil at 400°F to make them crispy.
Precautions For Recipes:
- If you want a whole chicken, cut it into halves before chopping off the wings, thighs, and breasts.
- You can use tenderized chicken if you want, as it is already marinated in buttermilk and spices to tenderize the meat. However, in Jean Anderson’s recipe, she asked for 1 ½ more marinade ingredients than usual because she wanted to ensure that her chicken would not be too dry.
- In step 4, you can use a baking sheet lined with parchment paper to make the chicken. You can save more time cleaning than using a pan and dishwasher.
- Step 3: If you want bite-sized chicken pieces, cut each breast in half lengthwise with a sharp knife. Make sure not to miss it all the way through so it will still be closed.
- Ensure that the chicken is as free of fat as possible before cooking to prevent burning, and ensure your pan is hot enough when frying.
- Turn on your oven or fryer at a low temperature so that the energy doesn’t dissipate too quickly, which can make the food less crispy.
- Use a meat thermometer to ensure the chicken is fully cooked and safe before serving.
Nutrition Facts of Jean Anderson oven fried chicken recipe:
|Total Fat||30 g|
|Saturated Fat||10 g|
7 healthy benefits of Jean Anderson oven fried chicken recipe-
1. Healthy Weight Management:
A chicken breast contains only 100 calories. If you cut them into pieces and add more breadcrumbs, you won’t be eating more than 200 calories from the chicken alone. This is one healthy recipe for people who want to lose weight!
2. Healthy Heart:
The garlic in the recipe is an excellent anti-inflammatory food, which will help prevent heart disease. Lowering your cholesterol and triglyceride levels will reduce your risk of heart attacks or strokes and protect you from other cardiovascular diseases.
3. Healthy Skin:
The buttermilk in the recipe contains lactic acid, which has antiseptic and antifungal properties. This is also an excellent treatment for inflammatory skin conditions.
4. Healthy Bones:
The combination of coconut, rosemary, and thyme in the recipe is a good source of calcium and phosphorus, vital nutrients essential for the growth and health of bones. Vitamin K in rosemary also helps promote bone-building by regulating calcium absorption.
5. Healthy Nerves:
The combination of rosemary and thyme in this recipe is also a great source of iron, which is essential for forming red blood cells. Iron is necessary for the normal function of the nervous system, as well as many other functions that keep us healthy.
6. Healthy Blood Pressure:
The garlic in the recipe helps lower blood pressure by dilating blood vessels and reducing platelet aggregation. It also contains potassium and calcium, two other essential nutrients regulating healthy blood pressure levels.
7. Healthy Digestion:
The rosemary in the recipe aids digestion by stimulating the secretion of bile, which aids in breaking down fat into smaller particles. The thyme also stimulates bile production and helps to assimilate fatty acids.
Do you add extra herbs and spices to the chicken before cooking?
I add herbs and spices to the chicken before cooking, like cumin, oregano, salt, pepper, paprika, and poultry seasoning. I use fresh rosemary, thyme, and sauteed onions in the chicken rub. And I enjoy garlic butter and lemon.
Can I make these with boneless chicken breasts?
You can use boneless chicken breasts, but it’s a matter of taste. If you want to reduce the calories of this recipe, then there is no need to cook the chicken separately. Just chop up the meat and add it to the marinade mixture before putting it in the oven.
Is this a good way to bake chicken?
You can also bake boneless chicken breasts in the oven, but this recipe is also great for cooking chicken breasts with skin. I don’t like my bird skin to be dried when I eat it, so I cook chicken with skin on. If you are not too concerned about that, you can use boneless thighs or breasts instead of bone-in ones.
Is there a substitution for Jeannie’s original herbs and spices?
You can use any herbs and spices that you want. If you don’t have fresh rosemary, thyme, and onions in your pantry, then substitute them with two tablespoons of dried rosemary, thyme, and onion powder.
To make the recipe gluten-free, use breadcrumbs made from gluten-free bread or rolled oats or almond meals for the breadcrumbs in steps 1 and 2.
How to make oven-fried chicken in the microwave?
I am very sorry, but Jean’s original recipes will not work in a microwave. The only way to keep the chicken moist is to cook it in the oven with the skin on.
Can this recipe be made with a gas or electric stove?
You can use any type of stovetop. Although I always love using an oven, you can use a stovetop pan if it’s all you have in your kitchen.
What To Serve With The Jean Anderson oven fried chicken recipe?
I always serve the chicken with fresh baked bread and potatoes. It’s also an excellent meal for nights when you don’t have much time to cook. You can add it to your salad or serve it as an appetizer with some vegetables and breadsticks.
How To Store Jean Anderson oven fried chicken recipe?
You should store the chicken in your refrigerator wrapped in aluminum foil. This will help retain moisture and prevent it from getting dry. You can also freeze it, which will help keep it moist and last longer.
How To Reheat Leftover Chicken?
The best way to reheat leftovers is in the oven. You can toss it back in the foil pan, put it back in your range, and heat it until it is hot before serving. Sometimes you can freeze leftover fried chicken, which also works well for reheating.
I hope you enjoyed this easy recipe for oven-fried chicken. Jean Anderson oven fried chicken recipe is a healthy, quick and easy meal at home. Pick the ingredients in your pantry and have one delicious, easy-to-cook, low-fat dinner.