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Mary Chris
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| Posted: July 02 2009 at 9:48am | IP Logged
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Anyone have some tried and true tips for me?? A few years ago we started getting this at KFC for July 4th. I'd like to give it a try at home. I have lots of recipes for it. I know I'll soak in buttermilk. Do you fry then pop in the oven??
I'm a little scared. I'm not big on hot oil in my kitchen.
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Blessings, Mary Chris Beardsley
mom to MacKenzie3/95, Carter 12/97 Ronan 3/00 and wife to Jim since 1/92
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Matilda
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| Posted: July 02 2009 at 11:04am | IP Logged
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Here is how my grandmother did it and my mom and me, so it definitely is tried and true!
Season your chicken with garlic salt and pepper. I've never done the buttermilk soak. Roll in flour, dip in egg wash (whites and yolks scrambled together), then roll in crushed cracker crumbs (I use the multi-grain Premium brand) mixed with a little more seasoning. Fry until golden brown and then bake in the oven at 350 degrees for 15-20 minutes on a rack with a cookie sheet underneath. This helps drain off some of the excess oil. My grandmother would swear by her cast iron skillet, but I have used a nonstick pan and it turned out great.
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Tami
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| Posted: July 02 2009 at 11:20am | IP Logged
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Mary Chris, I just saw a recipe yesterday for oven-fried, and can't find it! If I do, I'll post the link... It was buttermilk soak
One of the keys to getting it crisp is to spray the chicken with oil before baking, after you put it on the rack (which is sprayed too). I do that with french fries in the oven, and it really makes a big difference.
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Tami
When we are crushed like grapes, we cannot think of the wine we will become. (Nouwen)
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Tami
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| Posted: July 02 2009 at 11:31am | IP Logged
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Found it! It was a link at Danielle Bean's blog.
Oven Fried Chicken
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Tami
When we are crushed like grapes, we cannot think of the wine we will become. (Nouwen)
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lapazfarm
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| Posted: July 02 2009 at 12:14pm | IP Logged
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I have always done the milk/egg soak and then flour, garlic, salt and pepper, but recently I have been using Japanese panko bread crumbs and it is turning out much better--very crispy and light.
I dip in milk and egg mixture, coat in panko, fry until crispy and then bake on a sheet until done (350 degrees, 15-20 minutes).
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Theresa
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ctrivette
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| Posted: July 02 2009 at 2:30pm | IP Logged
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I am a fan of Devin Alexander's recipies...This fried chicken looks good; her book has a few others as well. She often dredges in seasoned flour, then egg, then seasoned panko, sprays with olive oil, and bakes in a hotter oven (450ish) for 15-20 mins...no hot oil required:)
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KC in TX
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| Posted: July 02 2009 at 7:51pm | IP Logged
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I use the panko bread crumbs as well. However, I only use boneless white meat and cut it into similar sizes. If you cook the panko too long in the oil, it burns.
I've never heard of putting the chicken in the oven after frying. I'll have to try that and see how things taste.
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KC,
wife to Ben (10/94),
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The Cabbage Patch
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4Real Forums : Our Lady's Loom, Larder, and Laundry
Topic: Fried Chicken??
