OVEN FRIED CHICKEN BUTTERMILK RECIPES
OVEN-FRIED CHICKEN RECIPE | INA GARTEN | FOOD NETWORK
You need only a handful of ingredients for Ina Garten's Oven-Fried Chicken recipe from Barefoot Contessa on Food Network; buttermilk keeps the meat extra moist.
Provided by Ina Garten
Categories main-dish
Total Time 155 minutes
Prep Time 15 minutes
Cook Time 40 minutes
Yield 6 servings
Number Of Ingredients 6
Steps:
- 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.
CRISPY OVEN-FRIED CHICKEN RECIPE - COOKING LIGHT
You can marinate the chicken in the buttermilk mixture up to 24 hours so the seasoning penetrates the meat more deeply, though even a two-hour soak will help if you’re time-pressed. Two teaspoons of hot sauce in the marinade gives the chicken zesty flavor without seeming spicy. Depending on your heat preference, you can double or triple the amount of hot sauce. For best results, shop for air-chilled (not water-chilled) chicken so it’s easier for the brine to penetrate. Grate the cheese with a Microplane or other very fine grater so it spreads evenly into the coating.
Provided by Cooking Light
Total Time 480 minutes
Yield Serves 8 (serving size: about 3 oz. meat)
Number Of Ingredients 11
Steps:
- Combine first 3 ingredients in a large bowl; stir until salt dissolves. Add chicken; submerge to fully coat with buttermilk mixture. Cover bowl. Refrigerate 8 hours (or at least 2 hours and up to 24 hours). Preheat oven to 400°F. Place a wire rack on a baking sheet; coat rack with cooking spray. Combine panko and remaining ingredients in a large bowl; stir well. Remove chicken from marinade, one piece at a time, letting excess drip off; dredge in panko mixture to coat. Place coated chicken on prepared rack. Repeat with remaining chicken and panko mixture. Spray coated chicken with cooking spray. Place chicken in oven; bake at 400°F for 30 minutes or until browned and meat is done. Let stand 10 minutes; serve.
Nutrition Facts : Calories 290, CarbohydrateContent 18 g, FatContent 7 g, FiberContent 2 g, ProteinContent 37 g, SaturatedFatContent 2 g, SodiumContent 371 mg, SugarContent 2 g
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