Oven Fried Chicken (Robert Irvine) |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Ingredients:
1/4 cup grapeseed oil |
1 teaspoon kosher salt |
1 teaspoon black pepper |
one 2 1/2-pound (average) chicken, cut into 8 parts |
8 cups vegetable oil, for fryer or pot |
2 cups all-purpose flour |
1 tablespoon salt and pepper blend |
Directions:
1. Preheat the oven to 250 degrees F.
2. In a bowl, blend the grapeseed oil, salt and pepper, mixing well. Add the cut chicken and again blend well, tossing the oil to coat the chicken.
3. Next, place the chicken on a nonstick baking pan and bake until the chicken reaches 165 degrees F, about 30 minutes. Once the chicken is cooked, remove from the oven and cool on the counter.
4. During cooling, heat the vegetable oil to 375 degrees F in a fryer or in a deep pot on the stove. Mix the flour with the salt and pepper blend. Once the oil is heated, in a large bowl, toss the cooked chicken with the seasoned flour, ensuring to coat the chicken. Once the chicken is coated, tap off any excess flour, and then place in the fryer to warm the chicken and create a crust.
5. Cook for 4 to 5 minutes, and then remove from the fryer and place on paper towels to allow any excess oil to drain. Before serving, you can add additional seasoning to the cooked chicken if desired.
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