Hello to you and Happy Monday! I hope you all had a great weekend. I had the opportunity to take my kids to an amusement park and I realized that I am not 16
anymore! Although, I definitely don’t feel my age, but those rides had me leaving my stomach and nerves at the turnstyle, YIKES. I suddenly feel like my dad. See pic below;
Anyway, tonight being Monday it seemed like a great opportunity to eat some tasty comfort food! And I have got a great recipe that will give you that crispy, light, flavorful juicy fried chicken without sitting in oil the whole time. You’ll see you’re only going to fry it for about 3 minutes per side just to get it nice and golden, then let the oven to all the heavy lifting. The only caveat with this recipe, is that you should let the chicken pieces sit overnight in buttermilk, so you will have to plan the night prior. But, after the soak, you’ll simply dredge each piece in a seasoned flour mixture and fry each piece for about 3 minutes and then throw into the oven for about 45 minutes. During that baking time, you can make other sides, like I made some quick garlic parmesan mashed potatoes and sautéed squash or pet your dog.
This was so bomb, super flavorful and juicy and crunchy, but not too oily! Give it a try, you’l be glad you did. Thanks so much for reading and have a great new day tomorrow.
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
- 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.
Recipe courtesy of Ina Garten.