Sunday, September 13, 2009


Oven-Fried Chicken- This is not a low fat version, it is a great recipe for those who have trouble frying chicken without burning it, but making sure it is done!
Don't be afraid of the cayenne, it does not give the chicken a spicy taste. The buttermilk tenderizes the chicken and helps it retain moistrue while baking.
If you don't know how to cut up a chicken, buy it already cut.

Serves:6 servings.
2 chickens (3 pounds each), cut in 8 serving pieces
1 quart buttermilk
1-2 tsp cayenne powder
1 tsp garlic powder
2 cups all-purpose flour
1 tsp garlic salt
1 tsp onion powder
2 tsp kosher salt
1 tsp paprika
1 tablespoon freshly ground black pepper
Vegetable oil or vegetable shortening

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

Preheat the oven to 350 degrees F.

Combine the flour, and the rest of the spices 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.

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