Flip and Continue Baking: Gently flip each strip using tongs, and bake for another 10 minutes.
Check Temperature: Ensure the chicken’s internal temperature is 165°F (74°C). If necessary, bake for an additional 4-5 minutes.
Step 8: Remove and Drain
Drain Excess Grease: Once cooked, remove the chicken to a plate lined with paper towels to absorb excess grease.
Step 9: Keep Warm
Keep Chicken Warm: To keep the chicken warm until serving, place it on a wire rack on a baking sheet in a 225°F (107°C) oven.
Storage and Reheating Tips
To enjoy your oven-fried chicken later, follow these storage and reheating tips:
Refrigeration: Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
Freezing: For longer storage, freeze the chicken in a single layer on a baking sheet. Once frozen, transfer to a freezer-safe bag for up to 3 months.
Reheating: To reheat, place the chicken on a baking sheet and warm in a 350°F (175°C) oven for 10-15 minutes. This helps maintain its crispiness.
Helpful Tips for Enhancing the Recipe
Use Buttermilk: Soaking the chicken in buttermilk adds tenderness and helps the coating adhere better.
Double Coating: For maximum crunch, double coat the chicken.
Season Generously: Don’t be shy with the seasoning; it’s key to flavorful chicken.
Rest Before Baking: Let the coated chicken rest for a few minutes before baking to set the crust.
Even Coating: Ensure an even coating by shaking off excess flour mixture.
Spacing on Baking Sheet: Give each chicken strip enough space to bake evenly and crisp up.
Use a Wire Rack:
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