Oven Fried Cajun Chicken

Oven frying is a easier, healthier, and less messy way to fry meat. It can be adapted for other meats. The technique involves spraying the meat with a non-stick spray or wiping the meat with oil, then coating the meat with the spices and breading.

 Materials:

Running water.
Plastic bag for breading the chicken. You can also use a large bowl.
Measuring spoons and cup
Aluminum foil for easy cleanup
Shallow baking pan, such as used for brownies
Traditional oven
Oven gloves
Plastic storage container with tight-fitting lid

Ingredients:

1 teaspoon salt
1 tablespoon Cajun Spice Mix
1 cup flour
Cold chicken pieces, enough for two or three meals
Oil or Non-stick spray coating

Method:

Turn on oven to 400 degrees. While the oven heats up:

Wash your hands with soap and water. Put the salt, Cajun Spice Mix, and flour into the plastic bag.  The amounts do not need to be exact.  Use more or less spice depending on your tastes.  Rinse off the chicken and put into the bag.  Wash your hands after handling the raw chicken.  Close the bag and shake until the chicken is well covered.  Put the bag down and let the chicken sit in the flour while you line the pan with aluminum foil, shiny side up.  Remove chicken and arrange it in the pan. If the oven is hot, put the pan in the oven. Wash your hands.

Cook for 40 minutes if chicken pieces are large.  20 minutes if chicken pieces are small.

While wearing oven gloves, remove pan from the oven and let cool for ten minutes while you finish up the rest of your meal.  Put one meal's worth of chicken on your plate.  Put the rest in the plastic storage container and loosely cover.

After your meal, seal up the container with the rest of the chicken and put it in the refrigerator.  You can heat it up for dinner the next day, or, once it is cold, move it to the freezer where it will keep for up to two weeks.