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.