I love fried chicken and in an effort to make it a little "more healthy", I find that I can prepare this in the oven! This is my regular recipe as I made in the past....deep fried in oil at 350F. It is good...but it can be made with a little less kitchen mess.
Here is my regular recipe but I also have included my oven method in the notes. This oven method works great if you are roasting chicken on a rack. Also....thick sliced sweet potatoes can be roasted at the same time as the chicken and the roasting time remains the same for both. Also, any potato or root vegetable can be added and the chicken will baste the vegetables as they roast picking up wonderful flavors. You don't need to add anything additional to seasonings the potatoes!
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| Ready for the Oven with sweet potatoes under the rack |
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Buttermilk Fried Chicken
Poultry
3/4 c buttermilk
1 tb Tabasco sauce; to taste
1 ts salt
1/4 ts pepper
2 1/2 lb chicken fryer or broiler
1 c flour
1 1/2 c vegetable oil
Combine buttermilk, Tabasco sauce, salt and pepper; stir well. Skin cut up chicken, if desired. Place chicken in a shallow container and pour mixture over top. Cover and let stand 20 minutes, turning once. Remove chicken. Discard buttermilk.
Dredge chicken in flour, coating well. In cast iron skillet add one inch oil and heat to 350F. Fry uncovered until browned, turning to brown both sides. Reduce heat to 275 F. Cover and cook 25 minutes. Uncover and cook an additional 5 minutes. Drain on paper towels.
Note: Skinless, boneless chicken can also be used. I dredge in flour and place on roaster rack. Preheat oven to 375F and roast for 40 minutes or until golden brown and internal temperature reaches 160 F. on instant read thermometer.
Notes: ©WHStoneman
Yield: 4 servings
** Exported from Now You're Cooking! v5.87 **
Buttermilk Fried Chicken
Poultry
3/4 c buttermilk
1 tb Tabasco sauce; to taste
1 ts salt
1/4 ts pepper
2 1/2 lb chicken fryer or broiler
1 c flour
1 1/2 c vegetable oil
Combine buttermilk, Tabasco sauce, salt and pepper; stir well. Skin cut up chicken, if desired. Place chicken in a shallow container and pour mixture over top. Cover and let stand 20 minutes, turning once. Remove chicken. Discard buttermilk.
Dredge chicken in flour, coating well. In cast iron skillet add one inch oil and heat to 350F. Fry uncovered until browned, turning to brown both sides. Reduce heat to 275 F. Cover and cook 25 minutes. Uncover and cook an additional 5 minutes. Drain on paper towels.
Note: Skinless, boneless chicken can also be used. I dredge in flour and place on roaster rack. Preheat oven to 375F and roast for 40 minutes or until golden brown and internal temperature reaches 160 F. on instant read thermometer.
Notes: ©WHStoneman
Yield: 4 servings
** Exported from Now You're Cooking! v5.87 **
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| Supper is ON THE TABLE....Bon Appetit! |
3 comments:
Wow, that looks so good...and easy to do! Thanks for sharing.
Nothing beats good fried chicken and yours looks delicious. My mother always soaked hers in buttermilk and I think that's what made it so tender.
You've brought back great southern memories for me today Mr. Bill. Thanks.
Sam
Looks delicious, Bill, and I'm sure it's healthier than the buttermilk friend chicken my Mom used to make us!!!!! Love those sweet taters also...
About photography, I'm just learning.. BUT--I will give alot of credit to my new camera, the Canon Rebel.
Thanks!!!!
Betsy
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