This has been a fun month of artery clogging recipes. Starting out with grilled cheese (made extra bad by adding mayonnaise), then on to two desserts, and now we finish it with fried chicken. This gives the illusion of being healthy by saying it is oven-fried, but after looking at the recipe you quickly discover it is anything but healthy.
This was a pretty standard fried chicken recipe with two exceptions. The first is that you soak the chicken overnight in buttermilk. The second is that you pan fry it just to brown the skin, then you finish it in the oven. I am not sure if either of these made for better fried chicken but I would say it was at least as good as other fried chicken I have made. The time in the oven probably does help give the chicken time to drip off some of the oil - so maybe it is a little healthier. You do end up with more dishes with the extra step but it is kind of nice to have time to prepare the rest of your dinner while the chicken is in the oven.
Thanks to Vicki at My Fair Lady for this pick. She added some spices to give the chicken some more flavor - sounds like a good idea to me.
Oven-Fried Chicken(Source: Barefoot Contessa Family Style, page 81)Serves 6Ingredients
- 2 chickens (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 vegetable shorteningDirections
- Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover with plastic wrap and refrigerate overnight.
- Preheat the oven to 350 degrees F.
- 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 F 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 (it will continue to brown in the oven). Don't crowd the pieces. 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 360 degrees F 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.