Crispy Oven Fried Chicken Baked in Convection

With this meal the Corn Casserole goes into the oven first as it takes 50 minutes to cook. It can be prepared in advance. Just remember to take it out of the refrigerator at least 30 minutes before cooking to lose the chill.

The chicken will go together easily provided you get organized and set up your dredging station and will take only 35 minutes to cook. The coating of the chicken really needs to be done just before it goes in the oven as the coating gets soggy if the chicken is refrigerated. Broccoli slices can be added to the oven for the last 12 minutes for a delicious balanced meal.

Ingredients

6- bone- in chicken thighs, skin

removed

½ - cup all purpose flour

1 - large egg

2 - tbsps. milk

1 - teaspoon garlic powder

¾ - teaspoon salt

1 - teaspoon smoked paprika

1 ¾ - cups Panko breadcrumbs

1/3 - cup vegetable oil

Double Corn Spoonbread 

1 ½ - cups of water

1 ½ - cups whole milk

¾ - cup stone-ground cornmeal

2 - tablespoons unsalted butter

2 - large eggs

½ - teaspoon baking powder

2 - green onions

1 ½ - cups corn kernels

3 - tablespoons Parmesan cheese 

Preparation

Set up your dredging station with 3 medium sized shallow bowls filled with:

1. Flour

2. Eggs well beaten, combined with milk, garlic powder, salt & smoked paprika

3. Panko combined with the oil 

Preheat the oven Convection Bake or Convection Roast 375 degrees. 

Line a rimmed baking sheet with parchment paper. Pat the chicken pieces dry with a paper towel and dredge in the flour, roll in the egg mixture and coat with the Panko, then place on the baking sheet.  

Spray with a mist of cooking oil Oven Fried Chicken, Double Convection Bake or Convection Roast Corn Spoonbread Casserole, Roasted Broccoli Slices. Spray to give the crust an extra bit of crisping and cook for 30 - 35 minutes depending on the size of

the thighs. 

Double Corn Spoonbread 

With this recipe it’s important to have all the ingredients organized and the pan prepared. You begin by cooking the cornmeal in the traditional manner on the cooktop

for about 10 minutes, but it needs a lot of stirring during that time. Then you add the remainder of the ingredients, transfer the mixture to the prepared baking dish and

bake.

Preheat the oven to Convection Bake or Convection Roast 375 degrees.

Grease a shallow 1 ½ quart casserole dish.

Combine the water with ½ teaspoon of salt and ½ of the milk in a large heavy saucepan and bring to a boil.

Reduce the heat to medium-low and pour in the corn-meal in a steady stream, whisking all the time. 

Reduce the heat to a low simmer and cook for 10 minutes, stirring frequently until the mixture is very thick and pasty.

Remove from the heat and whisk in the butter, add the remaining milk in a steady stream whisking all the time, then add the eggs one at a time and finally the baking powder.

Stir in the onions, corn & Parmesan and a little cracked pepper. Bake for 45 minutes or until a tester comes out clean.