If I had to pick a post from the archives that would have gone viral, I would have guessed something sweet. I would have also guessed it would be something with decent photographs. Something like peanut butter torte. Or homemade moose tracks ice cream.
But no, it has been oven fried chicken, which I posted at the infancy of this site and which has some of the worst pictures around.
I feel a little guilty about this because I feel like the title “oven fried chicken” is a bit misleading. It makes it sound like fried chicken that is actually baked in the oven; and while it is, it is also fried chicken that is actually fried. What I mean is this: the chicken is fried so you get the crispy skin of fried chicken, and then it is baked so the chicken stops absorbing oil and the excess oil drips off. Which means you are still eating fried chicken, but perhaps it is slightly healthier.
Really though I think it is better than traditionally fried chicken (and not as intimidating to make). It doesn’t seem so greasy, and I think the skin is just as delicious, if not crispier from drying out in the oven a bit.
So here is an updated version of the recipe and pictures. The pictures still aren’t as good as they probably could be (turns out fried chicken isn’t the easiest subject), but considering I’ve been trying to re-share this recipe with you for about two months now and kept running into obstacles (once I wasn’t thinking and tried to put the chicken in at 260 instead of 360), we’re going to go with it. Enjoy.
Half frying chicken and then half baking it in the oven is really my favorite way to have fried chicken. Add the seasonings to your taste here: 1 tablespoon of pepper can be a little much for me, but you can add more or less, plus any other seasoning you like to add to fried chicken, like perhaps a little bit of cayenne.
- 8 pieces of chicken
- 3 cups buttermilk
- 2 cups all-purpose flour
- 1/2 tablespoon kosher salt
- 1/2 to 1 tablespoon pepper
- vegetable oil (for frying)
- Place the chicken pieces in a large bowl and pour the buttermilk over them. Make sure each piece is coated, and then cover the bowl in plastic wrap and place in the refrigerator overnight (or at least 8 hours).
- Preheat the oven to 350 degrees Fahrenheit. Place a baking rack on a rimmed baked sheet.
- Pour oil into a large heavy-bottomed stock pot. The oil should be one inch deep. Over medium-high heat, heat the oil until it reaches 360 degrees Fahrenheit on a candy/deep fry thermometer.
- While the oil is heating, combine flour, salt, and pepper (1/2 to 1 tablespoon depending on your preference) in a large bowl. Take the chicken out of buttermilk, and coat each piece with flour.
- Working in batches, gently place several pieces of chicken into the heated oil and fry until lightly golden brown (about 3 minutes on each side). When batch is done, remove chicken from the oil and place on the metal baking rack. Allow oil to return to 360 degrees before frying the next batch.
- When all of the chicken has been fried and placed onto the baking rack, place the sheet pan into the oven and bake until chicken is done, about 30 minutes. Serve warm.
adapted from Ina Garten