Try this Oven-Fried Chicken recipe, or contribute your own.
Suggest a better descriptionWash and pat dry cut-up chicken parts. Season heavily with salt and pepper and soak in buttermilk for 30 minutes or more. Lift out the chicken from the buttermilk, drain well, and shake in a sack of seasoned flour. Melt butter with oil in a large heavy skillet or shallow baking pan. Dip each piece of chicken in the oil and butter mixture and bake skin side down at 400 degrees for 30 minutes. Turn the pieces skin side up and bake for 30 minutes longer. Use pan drippings for gravy (see below), if serving with rice or potatoes. Gravy: Remove the chicken from the skillet to drain on a plate lined with paper towels. Pour off excess fat and oil from the pan, leaving 2T. Add 2 T. flour to the pan, stirring to scrape up all the browned bits. Chop up the liver of the chiden and add with the flour, if desired, to make a giblet gravy. Add 2 c. of chicken broth (fresh or canned). Stir and boil to thicken. NOTES: I started "frying" chicken this way because it is so much easier and cleaner than frying it on top of the stove. Besides, I never learned how to fry chicken like my husbands grandmother, who was the undisputed authority on fried chicken in his family. Unfortunately, she died before I had a chance to meet her. I justified my ignorance by rationalizing that I didnt fry food. I prefer to use only legs, thighs and perhaps wings to oven-fry, saving the breasts to bone out and cook at another meal. The back, neck, wingtips, and breast bones I use to make a broth for soup or gravy (Cover the bones with water and add celery tops, onion, and carrot. Season with salt, pepper, and thyme, and simmer for an hour or so). When my daughters got big enough to want more than just one piece of chicken, or more than just a "baby drumstick" (the larger section of the wing), I began to buy "three-legged chickens" with an extra leg portion packed. We told our younger daughter (then about eight years old) it was a "three legged chicken," and she got all excited, until we explained to her what the term meant. She was very disappointed. Posted to EAT-L Digest by Jo McGinnis
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Serving Size: 1 Serving (123g) | ||
Recipe Makes: 4 | ||
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Calories: 353 | ||
Calories from Fat: 204 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.6g | 30 % | |
Saturated Fat 8.4g | 42 % | |
Monounsaturated Fat 9.6g | ||
Polyunsanturated Fat 3.5g | ||
Cholesterol 33mg | 10 % | |
Sodium 185.5mg | 6 % | |
Potassium 136mg | 4 % | |
Total Carbohydrate 31.6g | 9 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 30.5g | ||
Protein 6g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 353
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