I also use the House of Autry chicken breader. It works on fish too. I usually brine my chicken over night. Caution, it will get salty! I like to use about an inch and a half of oil. I used to use Crisco shortening, but now use canola oil. I really like the House of Autry blend. It seems to have some corn meal in it. It leaves a light, but delicious crust. I know I sound like I own a part of the company, but I don’t. I have never tried to oven fry it, I just use it instead of seasoned flour.

I have seen Alton Brown season the chicken first, and then roll in plain flour and let it set on a wire rack.