"Oven fried" is an expression commonly seen in the doctor's office copy of Family Circle. Potatoes or chicken skimmed with oil (because low fat food makes us all thin) and baked will make food that tastes "just like it's deep fried" claim the recipes.
These methods are an insult to the beauty of deep frying. With one exception. Mayo. Frankie and I will take thin pieces of chicken breast, coat with mayo and cover with seasoned bread crumbs and bake in a 400F oven. They're really great. It's not deep frying, but it's really a great coating that doesn't flake off. The mayo sticks to the flesh and holds the breading better cooking with just a skim of oil. It's like oil fixation .. or something.
I used this the other night on some frozen, poor quality shrimp in an attempt to salvage them. I thawed the shrimp, air dried them a while, plopped a bunch of mayo on the floor of the sink (I frequently use the floor of the sink as a workspace for messy jobs), dumped the shrimp and worked the mayo over the outside of the shrimp with my hands leaving as much on the surface as would stay on. I took the coated shrimp and dropped them in a mixture of 1 C bread crumbs and 1C sweetened coconut (and about 5 g salt) to coat them. I baked them in a 425F oven (a little too hot) on top of parchment. Next time I'll cook them a little lighter in color. Fun appetizer for the gang.
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