Thursday, January 27, 2011

Southern Fried Chicken vs Oven Fried Chicken

Fried Chicken
Oven Fried












There's no argument here, everyone agrees that oven fried chicken is healthier simply because it's not boiled in oil.  What they don't realize is that it can be just as scrumptious as fried chicken.   Alton Brown's recipe for fried chicken is one of the best I've en-counted.  Of course I have never tasted it, but I have made it numerous times and everyone thinks it's the best fried chicken they've ever tasted.  Yes Mr. Brown, you've outdone the colonel!

I took Alton Brown's fried chicken recipe and modified it a little to fit my needs.  So in the famous words of Alton Brown, now this is Good Eats (Uh, I changed that a little also)!

Oven Fried Chicken
  • 1 broiler/fryer chicken, cut into 8 pieces
  • 2 cups low fat buttermilk
  • 1 tablespoon +1 teaspoon sea salt - divided
  • 2 tablespoons smoked paprika - divided
  • 2 teaspoons garlic powder - divided
  • 2 teaspoons onion powder - divided
  • 1 teaspoon cayenne pepper or Cajun/Creole seasoning or ground chipotle pepper
  • 1 cup flour 
  • 1/4 cup cornmeal
  • 1 teaspoon thyme
Directions:
Place buttermilk, 1 tablespoon salt,  1 tablespoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder,  cayenne pepper and chicken in a plastic container, shake thoroughly making sure seasoning is evenly dispersed throughout the mixture.

Refrigerate overnight or for 24 hours.

  • Preheat oven 350 degrees 
  • Line a cookie sheet with parchment paper or spray sheet lightly with oil and set aside.
  • Drain chicken in a colander, 30 - 45 minutes.
Combine flour, cornmeal, the remaining sea salt, smoked paprika, garlic powder, onion powder and thyme in a paper bag large enough to shake the chicken in.

Shake off any excess buttermilk then place chicken in the bag 2 - 3 pieces at a time.  Shake bag until chicken is coated then knock off excess breading.  Place chicken on the prepared sheet pan.

Space chicken in pan so that the pieces are not touching.  If pieces are too close, it will prevent the heat from circulating around the chicken and stop it from becoming  crunchy.

Bake in a 350 degree oven uncovered 45 minutes or if you are using a meat thermometer chicken is done when the internal temperature reaches 165 degrees.  There is no need to turn the chicken, both sides will brown.

At the end of the cooking period, remove pan from oven and away from the heat.  Let chicken rest undisturbed 8 minutes prior to serving.

Use tongs when handling the chicken so that you do not poke holes in it and release the juices prematurely.

Now tell me this chicken ain't finger licking good!

Soulful Eating
Mom

1 comment:

  1. I have been eating southern fried chicken all of my life and never had chicken so delicious and it was baked!!! The chicken came out of the oven golden brown, juicy and crunchy, my whole family loved it.
    My husband said It was the best thing I ever cooked and that I should follow your blog and learn how to do real cooking.
    By the way, I've been cooking for him 40 years.
    Thank you
    Yettie

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