Friday, September 23, 2005

Oven-Fried Chicken

This is the best oven fried chicken I have tried. The outside is crusty and the inside is moist. The flour mixture can be made up in large amounts and stored to use as needed.

1/2 cup vegetable oil
1/2 cup butter
1 cup all-purpose flour
1 teaspoon salt
2 teaspoons black pepper
2 teaspoons paprika
1 teaspoon garlic salt
1 teaspoon dried marjoram(optional)
8-9 chicken pieces-legs, thighs, breasts

Place the oil and butter in a shallow cooking pan(a jelly-roll pan is perfect) and put in a preheated 375 F. oven to melt. Set aside.

In a large paper sack, combine the flour and seasonings. Roll the chicken pieces, 3 at a time, in the melted oil butter mixture, then drop in the sack and shake to cover. Place on a dish or wax paper.

Place chicken in the pan, skin side down.
Bake for 45 minutes. With a spatula turn over and bake 5 to 120 minutes longer, or until the top crust begins to bubble. Serve hot or cold, but the crust texture is better if chicken is not refrigerated before eating.

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