Monday, September 13, 2010

Oven-Fried Chicken



We are back from vacation in Sunny Florida, welcomed back to New York with cool Fall weather. Although I am very ready for some aspects of Fall, such as College Football, I’m just not ready for the colder weather. Due to the cooler temperatures I have been craving all things comfort food. Fried chicken and mashed potatoes was first on the list. The chicken is quickly fried in oil before being placed in the oven to finish cooking. You still get all the crunch when you bite into the chicken, but the benefit of not dealing with a lot of hot oil. The only adjustment I will be making to the recipe is to add either some paprika or cayenne to the flour mixture. My husband and I both agreed it was missing a little heat, but we still loved the meal!

Oven-Fried Chicken

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2 chicken (3 pounds each), cut in 8 serving pieces

1 quart buttermilk

2 cups all-purpose flour

1 tablespoon kosher salt

1 tablespoon freshly ground black pepper

Vegetable oil or shortening

Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover with plastic wrap and refrigerate overnight.

Preheat oven to 350 degrees.

Combine the flour, salt, and pepper in a large bowl. Take the chicken out of the buttermilk and coat each piece thoroughly with the flour mixture. Pour the oil into a large heavy-bottomed stockpot to a depth of 1-inch and heat to 360 degrees on a thermometer.

Working in batches, carefully place several pieces of chicken in the oil and fry for about 3 minutes on each side until the coating is a light golden brown. Make sure to not overcrowd the pan. Remove the chicken from the oil and place each piece on a metal baking rack set on a sheet pan. Allow the oil to return to 350 degrees before frying the next batch. When all the chicken is fried, bake for 30 to 40 minutes, until the chicken is no longer pink inside. Serve hot.


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