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Prep Time: 55 Minutes Cook Time: 35 Minutes |
Ready In: 90 Minutes Servings: 4 |
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This is a Cooking Light recipe that makes outstanding oven-fried chicken. It's a little labor intensive the first time you make it, but it's not difficult at all. It's pretty much fool-proof if you follow the directions, but don't bother making it if you're going to crowd the pan; it won't make crispy, golden fried chicken unless it's got plenty of room and an oven that you've let get good and hot. Sometimes I buy a whole chicken and cut it up myself, sometimes I buy one already cut up, but mine has always been perfectly done at the end of 35 minutes. Prep time includes 30 mins of marinating. Ingredients:
2 skinless chicken breasts, bone-in (approx 1 pound) |
2 skinless chicken thighs, bone-in (approx 1/2 pound) |
2 skinless chicken thighs, bone-in (approx 1/2 pound) |
1/2-1 cup buttermilk |
2 -8 tablespoons hot sauce (i like texas pete) |
1/2 cup all-purpose flour |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1/4 teaspoon ground cayenne pepper |
butter-flavored cooking spray (every time i use spray in the instructions, this is what you need to spray with) |
Directions:
1. Place chicken in a large zip top bag and add buttermilk and hot sauce to your taste (I use almost 1/2 C of Texas Pete, but it is really mild); squeeze the air out of the bag, seal it up and gently shake a little to combine contents well; stick this back in the fridge for at least 30 mins but no longer than 2 hours.
2. Preheat oven to 450 degrees; let it heat for about 10 extra minutes.
3. Line an 11 x 17 metal baking sheet pan with parchment paper and spray; you must use a flat, low-sided pan large enough to hold your chicken with plenty of space between the pieces in order to get a good crisp crust; if you need to double the recipe, use two pans, place your oven racks in the bottom 1/3 and top 1/3 positions in your oven, and when you flip over the chicken, rotate your pans top to bottom and front to back; you may need to add 5 to 10 mins to your cooking time as well.
4. Remove chicken pieces from the bag and drain well; I use a very large wire cooling rack set down in my sink While the chicken drains, place the flour, salt, and peppers in a clean zip top bag and combine well; turn the chicken over so both sides drain; now take one piece of chicken, place in the flour bag, close up the top (leave air in, don't squeeze) and shake to coat; remove chicken, shaking off excess flour back into the bag; return chicken piece to cooling rack; repeat with each piece of chicken.
5. Spray both sides of chicken, then repeat the flouring procedure, again one piece at a time, but this time placing chicken on prepared baking sheet; spray again, but this time you only have to spray the side that's up.
6. Bake for 20 minutes, flip chicken over and bake for 15 more minutes (total of 35 minutes) or until juices run clear.
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