I thought I was getting organized and on top of things after my very busy August.
I baked my TWD recipe, took photos and wrote up a post.
Ready to hit the ‘publish’ button when realized I made next weeks recipe, not the one for today.
so, here is my (Thursday)
Ina Garten’s Oven Fried Chicken!
|After sitting in buttermilk, the chicken is coated in flour and fried in oil for a few minutes on each side, then transferred to the oven to finish cooking giving the cook time to prepare the rest of the meal.|
|Our family doesn’t like dark meat so I used bone-in chicken breasts. I removed the skin and the chicken was still moist and delicious!|
- 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 shortening
Directions 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.
Hi, thanks for cooking along this month, your chicken looks delish. I visit your blog often, and I still can't get over the fact that you are a grandmother of 9, you look fantastic.
oh my. if there are leftovers can i come for lunch tomorrow? for real.
Michelle Palmer says
MMmmmmmm…. Thank you 🙂
Hope your week is going great!
Oh-I just did a nice long post and before I could enter the scrambled word I hit Post Comment and it disappeared. That has happened to me twice today…grrrrr..
Anyway…what I said BEFORE was that I haven't made fried chicken in a LONG time…used to make it a lot when the kids were all home. Now, I usually do it in the oven. I had one of mother's old lightweight cast iron skillets and it did the perfect job. I can't find my skillet since we moved (I think SOMEONE, who shall remain nameless, took one look at it and thought…Piece of junk).. Anyway…thanks for the recipe…I may have to fry chicken one more time-and we only like white meat too!
By the way…what does TWD stand for? Can you tell I'm still a bit of a rube in Blogland? Diana
Now how did you know I was hungry for chicken today…lol I love chicken, no matter how you fix it. Fried chicken has always been a favorite of mine though.
Nancy's Notes says
Wow, that looks just so incredibly delicious! Thank you for sharing this awesome recipe!
This looks SO yummy!! You share the best recipes! Thanks a bunch!
Hélène Glehen says
That looks delicious. May I come for dinner ?
Oh, that looks sooooo good….even at 8:30 in the morning!! Thanks for sharing the recipe!
Makes me hungry too!