Slowly Baked Fried Chicken

Chicken Breasts
Flour
Eggs
Oil

1. Heat up oil in a skillet on medium-high. Preheat oven to 275. Grease your casserole dish.

2. On a plate put down a lot of flour. When I make this, I make 3 chicken breasts (because Allen will down 2 in no time flat) and with 3 chicken breasts I probably put down a cup and a half of flour on a plate. To season your chicken you are going to season it on this step. Pour TONS of your seasonings on your plate of flour. I like to season mine with Lawry's (seasoning salt), Garlic, and Pepper. Make sure to pour a ton of seasonings...be VERY VERY generous.

3. Crack open a couple eggs in a bowl and beat them. With my 3 chicken breasts I use 2 eggs. Dip your chicken breast into the egg and cover it on both sides. Take the chicken out of the egg and put it on the plate of flour. I use a spoon and spoon on tons of flour on the top of the chicken. Turn it over and do the same to the other side. Dip it in the egg again and repeat the same step in the flour again.
***When my family does their chicken we don't dip it in the egg first because the chicken is wet enough for the flour to stick. Allen likes it double dipped in with the egg because it makes the outside fried part thicker. So do whatever you prefer!

4. Take the chicken from the flour and set it in the hot oil. Once it gets golden brown on one side which just takes a minute, turn it to the other side to brown. Watch your chicken carefully so that you don't burn your chicken in the oil. Transfer your chicken into your greased dish. Put your chicken in the oven at 275 and cook for 2 hours.
***Cooking it on a low temperature for 2 hours will cook it slowly and help your chicken to not dry out.

You will love this recipe. I love it because the chicken does NOT taste oily and fatty like most fried chicken does. It only sits in the oil for a minute and then into the oven. Yummy...