Granny’s Oven Fried Chicken (or Pork Chops)

(Granny’s Note: You can use whole cut up chicken, boneless breasts, thighs, or pork chops work well. The night before you plan to cook it or at least 3 to 4 hours before cooking, season each piece with seasoning salt and a little black pepper. I usually put it in a ziplock bag and refrigerate it. If using boneless/skinless chicken breast pieces, add a few thighs and drumsticks with skin. Place these pieces in the corners and center of pan.)

  • 6 pieces of chicken or pork chops (approximately, see above)
  • 1 cup self-rising flour (approximately, depends on size and quantity of meat)
  • 2 teaspoons paprika
  • Other optional seasoning: Cajun spices, black pepper, onion powder, garlic powder (These are things I also add to the flour mixture)


  1. 60 to 90 minutes prior, remove meat from refrigerator. Drain and pat dry as needed. (The goal here is to allow the chicken to reach room temperature so that it cooks more evenly.)
  2. Preheat oven to:
    1. For chicken legs only, 380 F.
    2. For everything else, 350 F.
  3. Mix flour, paprika, and other spices (optional) in a bowl.
  4. Dip or shake each piece of meat in flour mixture until entire surface is coated. Plane in greased/sprayed pan. (I use a pan with a rack.)
  5. Bake time depends on what you’re cooking:
    1. Chicken legs – about 40 minutes.
    2. Most other things – about 60 minutes.
    3. Use a cooking thermometer to verify the recommended internal temperature has been reached.

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