Oven fried chicken just as good as deep fried, crispy and juicy and perfect for leftovers or picnics
Preheat oven to 425 degrees
Pour the vegetable oil onto an 11X18 inch sheet pan making sure to coat the entire pan
In a medium bowl combine all the ingredients except for the oil and toss a couple of chicken pieces at a time making sure to coat all sides well and getting into all the nooks and crannies including under any loose skin and place each piece on the sheet pan and making sure that each piece does not touch
Place the sheet pan of chicken uncovered into the preheated oven for 30 minutes, turn chicken over and continue baking for another 20 minutes or until juices run clear when thickest pieces are cut to the bone and internal temperature should be at least 165, mine came out perfect with the total of 50 minutes.
Take out of oven and put the chicken on a paper towel lined sheet pan to collect any grease and serve immediately or serve cold the next day at a picnic