Don’t Crowd the Pan. Overcrowding the pan will cause steam and make your breading soggy.It’s hard to get any seasoning into the meat, but seasoning throughout the entire process will help ensure it’s extra flavorful. Add salt and pepper to the flour and egg mixture. When making oven-fried chicken, season your chicken with salt at every stage. Using boneless chicken without skin will come out dry. Always use bone-in chicken pieces with the skin on.When oven frying chicken, use one cup of chicken or two similar-sized cuts so they have the same cooking time. Use Chicken pieces that are uniform in size.
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