Seasoned Oven-Fried Chicken |
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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 6 |
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Not sure where I got this recipe. Uses bone-in chicken parts. You can lighten this up with less oil and butter and by removing the skin. Note- there is a 2 hour chilling time once the chicken is coated so prepare earlier in the day to account for time. I made it without chilling and it worked fine. DH found it was quite lemony so if you like lemon you'll like it. It has a lemon-tarragon flavor. Ingredients:
3 lbs chicken parts, quarters, on bone, with skin |
1/3 cup flour |
1 teaspoon salt |
1/2 teaspoon pepper |
1 1/2 tablespoons parsley |
1 1/2 teaspoons dried tarragon |
1 teaspoon dried rosemary, crushed |
1 lemon, zest of |
1 large egg, beaten |
1/4 cup milk |
4 tablespoons butter |
1/4 cup olive oil |
Directions:
1. In a shallow bowl, mix the flour through the lemon zest and set aside. This will be the coating.
2. Mix the egg and milk in a seprate bowl big enough to allow the chicken pieces to fit. This is the egg bath.
3. Dip the chicken into the egg bath and then into the flour coating, shaking off any excess and place on a plate large enough to hold the chicken.
4. When all the pieces are coated, chill in the refrigerator for 2 hours.
5. Preheat the oven to 400 degrees F.
6. In an ovenproof dish, (like a Pyrex) melt the butter and add the olive oil.
7. Place the chicken, skin side down, into the dish in a single layer and drizzle some of the butter/oil on the pieces.
8. Bake for 10 minutes and turn pieces over and continue baking about 45 minutes, or until done.
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