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I like to season the chicken at each stage of the recipe.  A little seasoning in your coating, in the your egg and milk as you dredge and even a sprinkle on top after you spritz your oil will guarantee the maximum flavor in every bite.

Check Out These Tricks… 

1. Use uniform pieces of chicken

When you're frying chicken in a skillet, it's easy to take pieces out one at a time as they reach optimal doneness.

2. Brine your chicken

Just as you would with regular fried chicken, you should use a brine when making oven-fried chicken.

3. Use a crunchy coating

For oven-fried chicken, you want to dredge your chicken pieces in flour, dip them into some beaten egg or milk and then dredge them again in a crispy coating.

4. Season generously

Season your chicken at every stage. Add dried spices, salt, pepper and/or herbs to the brine, flour, liquid and coating.

5. Let it rest

Let your chicken rest on a metal cooking rack after you bread it. As the chicken rests, the crust will come together and adhere more strongly to the meat.

6. Spritz with oil

Right before your chicken goes into the oven, spritz it with olive oil cooking spray.

7. Cook on a rack

So that your chicken isn't sitting in any juices that run out of it or in any pooled oil, set a metal cooking rack on a rimmed baking sheet, and put your chicken pieces on top.

8. Flip, then spritz again

After baking for 45 minutes, flip your chicken pieces over. Lightly spritz them with oil one more time, then finish cooking another 15 to 20 minutes.

9. Season out of the oven

Once your chicken is done, taste test a small piece. If it's lacking in flavor, season it with salt, pepper and extra spices while it's still hot.

~*~ Helpful Hint ~*~

There's no need to drain your chicken on a paper towel.  It won't be that oily.  It is crisp and ready to eat.

Finished!

If you are gluten-free, you can choose the brine, coating and seasonings that cater to your dietary restrictions.

Let Us Know How It Turned Out!

Article Source: She Knows