Oma's Oven Fried Chicken ~ Brathendl❤️

➤ by Oma Gerhild Fulson

Yum

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 ~ Brathendl❤️

Ingredients:

• 1 (approx. 3 lb.) chicken, cut into pieces
  
• Seasoning Salt (or salt and pepper)
  
• paprika

Instructions:

• 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.

Some more Chicken recipes ...

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