Question about the Rosemary brined fried chicken recipe
Do I understand correctly that the finished pieces of fried chicken will hold in a 250 oven for up to two hours? I'm thinking of making this for a dinner party, but don't want to be deep frying while guests are hovering. Thanks in advance.
Recommended by Food52
3 Comments
Hope this helps!
Here's what Ruhlman said on his website, for now: "For legs, thighs and wings, I like to finish them in a 250? F/120? C. oven, to make sure they’re super tender and to further crisp them. This lets me serve it whenever I want, no last minute frying if guests are invited. I brought the above wings to Mac’s house and reheated to crisp them up during the first quarter of the Super Bowl while we watched lame commercials." http://ruhlman.com/2012/02/how-to-fry-chicken/
I'll report back when I hear more from him.