Lindy Boggs’s Oven-Fried Chicken

Name: Lindy Boggs’s Oven-Fried Chicken
Total time: 1 h 10 min
Yield: 2 to 3 servings
Ingredients: 1/4 cup butter; 1/3 cup flour; 2 eggs; Salt to taste; 1 tablespoon paprika; 2 tablespoons lemon juice; 1 cup cracker crumbs; 2 1/2 pound chicken, cut in equal size pieces

By Marian Burros

Total Time: 1 hour 10 minutes
Rating: 4(1,072)
Comments: Read comments

Lindy Boggs, who represented New Orleans in Congress for 18 years, was as astute in the kitchen as she was in politics, and deployed the knowledge that she had gained growing up on a Louisiana plantation in both. Mrs. Boggs, a Democrat who championed women’s economic concerns, did all the cooking for her yearly garden soirees, which were attended by more than 1,000 guests. Here is her easy recipe for oven-fried chicken, which should be for anyone afraid of stovetop frying. It is a weeknight recipe from a busy woman who cooked, and governed, with confidence and grace.

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Ingredients

Yield:2 to 3 servings

¼cup butter
⅓cup flour
2eggs
Salt to taste
1tablespoon paprika
2tablespoons lemon juice
1cup cracker crumbs
2½pound chicken, cut in equal size pieces

Ingredient Substitution Guide

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Preparation

Step 1
Place butter in 13-by-9-by-2-inch baking dish and place in 350-degree oven to melt butter.
Step 2
Flour chicken pieces and set aside.
Step 3
Beat together eggs, salt, paprika and lemon juice. Dip chicken pieces, one at a time, in egg mixture, then in cracker crumbs. Arrange pieces, skin side down, in melted butter in baking dish and bake for 45 minutes at 350 degrees, turning once.

Ratings

4 out of 5

1,072 user ratings

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Comments

BEVERLY A SAUER7 years ago

My husband is from Richmond. His grandmother fried her chicken in a cast iron skillet... And this was the best, non-greasy chicken he's ever eaten. Like Boggs, and Cokie too no doubt, working women need a reliable recipe they can do in an hour and still focus on the children while editing reports and fielding phone calls. The lemon and paprika provide a necessary tartness and spice in opposition to the rich butter. I used Panko and achieved a lovely golden brown, even crust. Thank you!!

Alex7 years ago

Dry out the chicken in the fridge or with a paper towel, then run it through a round of flour, well-shaken off, before going to the egg step.

Carajo7 years ago

I made this by the recipe last night using oyster crackers and baking it for an hour. Had planned on doing a different recipe, so the chicken was marinated in buttermilk. It turned out great! Forgot how much easier (and less messy) "frying" chicken in the oven is. This will be my go-to recipe from now on.

Kentfield Barbara1 month ago

Excellent chicken. I used panko but otherwise just followed the recipe. Served with corn on the cob and mashed potatoes made it just perfect! It’s in my favorites folder.

Scott3 months ago

I used Panko. I soaked skin on, boneless thighs in buttermilk for 2 hours. Dried them. Added seasoning to the flour: onion powder, paprika, garlic powder, salt and pepper. A dollop of dijon to the eggs, and then seasoned the Panko - finely grated parmesan, more salt, pepper, paprika, onion powder and garlic powder. I had to use my oven fan to crisp them and turned it on for the final 10 minutes for each side. I also used farm-raised chicken thighs which are small and more flavorful. Great.

CookinUES10 months ago

This recipe is great but you must season, season, season. Season the flour and season the bread crumbs (and use Italian bread crumbs).

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