Author Notes: My mom made this fried chicken, and her recipe is the first one that I posted on Food52. My father has a chicken allergy, so the chicken was our treat when my parents were going out. It is really sautéed and then oven-baked, but in our family we called it fried chicken. It is infinitely easier than southern fried chicken and makes an easy weeknight dinner. My mom served it with home-baked soft white rolls and frozen peas. - luvcookbooks
Food52 Review: This is an absolutely delicious and very simple recipe. The chicken is so tasty and very moist on the inside. It is not at all heavy or greasy because it is only fried for a short period of time, then baked for the majority of the cook time. I baked it on a rack in the pan so the juices could drip down. The celery seed gives it such a nice flavor that I might even double the amount next time around. The juices in the pan are yummy, too. I served it with roasted vegetables and a fresh green salad, and everyone loved it. - jeannieroseburg
Serves 4 to 6
- 8 chicken thighs and/or drumsticks
- 1 tablespoon kosher salt
- 1 cup flour
- 2 teaspoons celery seed
- Salt and pepper
- 4 tablespoons butter
- Dissolve the kosher salt in several cups of water and pour over the chicken in a plastic container. Cover and refrigerate overnight.
- Dry the chicken well with paper towels.
- Combine the flour, celery seed, salt, and pepper in a zip-top bag. Shake a few pieces of chicken at a time in the flour mixture.
- Carefully tap the chicken to remove excess flour.
- Melt the butter in a heavy frying pan and brown the chicken on both sides.
- Transfer the chicken to a baking sheet and bake at 375° F for 45 minutes.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Family Recipe
- This recipe was entered in the contest for Your Best Fried Chicken