Oven-Fried Chicken with Bacon

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Oven-fried chicken suggests rather a contradiction in terms, but the result is very similar to pan-fried chicken. In fact, the chicken is less greasy and crisper as a result of being cooked in the oven. Fixing the bacon rashers on skewers means that they stay neatly rolled up for serving.


  • 4 chicken joints
  • 1 egg
  • toasted breadcrumbs for coating
  • 50 g/2 oz butter
  • 1 tablespoon olive oil
  • 100 g/4 oz lean bacon rashers


    Trim the chicken joints and remove the skin. Lightly mix the egg and place in a shallow dish. Dip the pieces of chicken in the egg and then roll in the breadcrumbs to coat each piece thoroughly. Put the butter and oil in a roasting tin, place in the centre of a moderately hot oven (190°C., 375°F., Gas Mark 5) and allow to heat through until the butter has melted and is quite hot. Place the pieces of chicken in the tin and baste with the hot fat, then cook for 1 hour. Baste all the chicken pieces occasionally; there is no need to turn them as they will become evenly cooked and brown.

    Trim the rinds from the bacon rashers and stretch each rasher slightly by pressing it out along the working surface using the blade of a knife. Cut the rashers in half, roll up and fix on skewers. About 15 minutes before the end of the cooking time, baste the chicken joints again and add the bacon rolls. When cooking time is complete, lift the chicken pieces from the pan and remove the bacon rolls from the skewers. Serve both together.