- Serves 6
Growing up, our babysitter used to make the best fried chicken and I've had a hankering for it ever since. Her secret ingredients were Lawry's Seasoning Salt and a cast iron pan. In the interest of healthier eating (somewhat, let's be serious - healthy friend chicken?) I've been using Ina Garten's technique for oven fried chicken. Recently, I made some adjustments to the spices and coating, but the technique is all Ina's. This is a crunchy, light, satisfying chicken that tastes great hot, warm or at room temperature. It travels well and makes for great leftovers. If there are any leftovers. —MrsWheelbarrow
whole chickens, cut up
all purpose flour
instant potato flakes
cracked black pepper
Canola oil or other tasteless oil
- Soak chicken pieces in buttermilk overnight. (I always cut the breasts in half - modern chicken breasts are terrifyingly huge and seem to dry out by the time they are cooked through.)
- Heat 2" oil in cast iron pan or (I prefer to use) a deep fryer. Oil should be at about 365•, and should return to this temperature between rounds of chicken.
- Preheat oven to 350.
- Whisk together flour, potato flakes, salt, pepper and paprika.
- Lift chicken out of buttermilk then dredge in the flour mixture. It should look really shaggy.
- Place skin side down in hot oil. Cook each side for about 3-4 minutes.
- As the pieces are finished frying, blot them gently on pieces of paper towel, then place skin side up on a cooling rack that has been set over a sheet pan.
- Bake in the center of the oven for about 30 minutes.