And what draws us to the french fry is the slightly crisp exterior and fluffy interior that comes from cooking potatoes in hot oil. We know, though, that fat isn't good for us, so the concept of oven-frying is an attractive one. But the technique often results in a soggy, breaded surface. We experimented with dipping chicken in ranch dressing, mayonnaise and yogurt, and dredging it in crumbs of various crackers and breads. We cooked the chicken on a broiler pan, on a rack in a roasting pan, and in a pan lined with aluminum foil.
Fine crumbs are best, producing the most even crust.
Instead of dipping the chicken into buttermilk or another dairy product, whisk together a seasoned egg and Dijon mixture. The egg will seal the coating to the food, and the piquant mustard adds a subtle touch. With oven-frying, the skin softens slowly and makes the crust soggy. Removing the skin is not only good for you, but also works best. Using the right pan is essential.