I tried making chicken in the oven, dipped in egg then in regular white flour, when it was done it looked like regular oven chicken sprinkled with white flour, it didn't have any kind of golden/brown color at all! Any advice will be greatly appreciated, thanks!
My mom used to make oven-fried chicken all the time and I absolutely love it! Her secret was to drizzle it with melted butter before she put it in the ovenShe covered with aluminum foil during the bulk of the cooking and then removed it toward the last 15 minutes or soShe'd baste the chicken in its juices and allow it to get brown in the ovenThe deal with traditional oven fried chicken is that it doesn't have the crispy coating that traditional fried chicken hasIf you want a crispy, un-fried chicken, you might consider dipping your chicken in egg and seasoned panko bread crumbs instead of flourThe panko is crispy and will get golden as it bakes.
Aluminum is a very poor insulatorThe best insulator is air IF it's not allowed to moveMost commercial insulators work by suspending tiny pockets of air in other materials, which is why thermal insulators are usually either foam or fibersThe pockets of air in the bubble wrap are probably big enough to allow the air to move, so fleece is probably the best insulatorPutting some bubble wrap under it wouldn't hurt, but the foil is doing you no good.
