Oma's Oven Fried Chicken ~ Brathendl
Oven Fried Chicken, aka Gebratenes Hühnchen or Brathendl, was (and is) a real treat for our family. The easy way was when my hubby brought home fast-food fried chicken pieces. Now, I know what you're probably thinking - this doesn't sound like a German-style chicken dinner. But remove that breading and include paprika in the rub ... German!
But when I served it with potatoes and red cabbage, m-m-m-m-m, it sure tasted like traditional German cooking! Really! One of our kids' favorites. And, leftovers are great.
Oma's Oven Fried Chicken
- 1 (approx. 3 lb.) chicken, cut into pieces
- Seasoning Salt (or salt and pepper)
- Preheat oven to 400°F.
- Trim any fat from chicken with scissors.
- Arrange chicken pieces, skin side down, in a single layer on stoneware cookie sheet, or on cookie rack on foil-lined cookie sheet.
- Sprinkle seasoning salt and paprika all over. Turn pieces over, skin side up, and sprinkle seasoning salt and paprika all over. Do not cover chicken.
- Put on center rack in oven and bake for one (1) hour.
Fast Food Chicken?
The were two problems with getting fast-food chicken. First, it was expensive. Second, since we live way in the country, it was almost cold by the time he got it home. In other words, what I really wanted was quick and easy dinner recipes.
I experimented and came up with this easy version. Made in the oven, it was quick and didn't splatter! The above posted recipe is my solution. I wanted a recipe for roasted chicken that was easy and economical.
- Easy, I just take my favorite seasoning salt, sprinkle it on the chicken pieces and bake.
- Economical, I use whatever is on sale - chicken drumsticks, chicken thighs, quarter chicken pieces or I cut up a whole chicken.
Easy Clean-Up ...
Quick clean up was also important. As much as I like quick and easy dinner recipes, if they take forever to clean up afterwards, I don't' use them often.
- In the beginning, I put the chicken pieces on a cookie rack on a cookie sheet (with an edge). Good, but messy to clean. Not a winner.
- So, I tried lining a cookie sheet with foil. That worked better.
- However, I found that my stoneware cookie sheet with an edge works best of all. I just put the chicken pieces directly on the stoneware - no rack. What's great about stoneware, there's very little splattering.
Both ways will give finger-lickin' good chicken.
Please don't use an old stewing hen! Tough!
For these types of quick chicken recipes you'll need a nice young bird!
Bake as many pieces as you need - leftovers are always nice!
Some more Chicken recipes ...
Take a look at Oma's eCookbooks ...
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