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OVEN
FRIED CHICKEN
from Ina Garten's kitchen
Ingredients
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
Directions
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.
BONUS FEATURE:
to view a
selection of our Recipe Friday recipes.
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