Oven Fried Chicken

Oven Fried Chicken

I could eat fried chicken at least once a week. But if I did, I would feel my arteries clogging with each delicious bite. Alas, I have resorted to finding the best possible alternative to traditional fried chicken.

Tonight I made Oven Fried Chicken. I am always skeptical of anything called "oven fried" because it never really tastes "fried." A fellow personal chef recommended that I try this recipe, and it was very tasty. It is from an old issue of Bon Appetit (June 2000) and 89% of the people who tired the recipe said they would make it again. I like recipes posted on the Epicurious site because they always have many reviews, good and bad, and suggestions for improvements.

I made a couple changes to the original recipe. Our family likes breasts and drumsticks so these were the only types of pieces I made. My chicken marinated for about 6 hours. I also increased the amount of melted butter drizzled over the coated chicken just before baking (from 3 to 5 tablespoons). Since I wasn't frying my chicken, I figured a couple more tablespoons of butter were not out of line.

"I like the coating; it is really flavorful. And the chicken is very moist," commented The Husband.

"The kitchen smelled really good when I got home today," added My Oldest.

I would recommend this recipe for your next fried chicken craving. You won't get that CRUNCH of deep fried chicken, but the recipe does produce a good alternative. One the plus side, you'll have a lot less mess to clean up in the kitchen when you baking is done.

Oven Fried Chicken

adapted from Bon Appetit June, 2000
serves 4

1 1/4 cups buttermilk
1/4 cup extra-virgin olive oil
3 tablespoons hot pepper sauce
2 tablespoons Dijon mustard
2 garlic cloves, minced
2 teaspoons salt
1/2 teaspoon ground black pepper
10 chicken pieces (breasts and drumsticks) with skin and bones

1 cup dry unseasoned breadcrumbs
1/3 cup freshly grated Parmesan cheese
1/4 cup all purpose flour
2 teaspoons dried thyme
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper

5 tablespoons butter, melted

Whisk buttermilk, oil, hot pepper sauce, mustard, garlic, 1 teaspoon salt and 1/2 teaspoon pepper in large bowl to blend well. Add chicken and turn to coat. Cover; chill at least 3 hours or up to 1 day, turning chicken occasionally.

Place racks on 2 large rimmed baking sheets. Whisk breadcrumbs, cheese, flour, thyme, paprika, cayenne and 1 teaspoon salt in large baking dish to blend. Remove chicken from marinade, allowing excess to drip off. Add chicken to breadcrumb mixture and turn to coat completely. Arrange chicken, skin side up, on racks on baking sheets. Let stand 30 minutes.

Preheat oven to 425°F. Drizzle butter over chicken. Bake until crisp, golden and cooked through, about 30 - 40 minutes. Serve warm or at room temperature.

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