Oven Fried Chicken (Chef John Folse)
Oven Fried Chicken
Oven Fried Chicken (Chef John Folse)
1 quart water
1 tsp salt
6 chicken drumsticks
4 bone-in chicken breast halves, skinned
1/2 cup nonfat buttermilk
3 cups cornflake crumbs
2 to 3 tsp Creole seasoning
2 tsp dried Italian seasoning
1/2 tsp garlic powder
1/2 tsp freshly ground black pepper
1/2 tsp ground red pepper (optional)
Vegetable cooking spray
Combine water and salt in a large bowl; add chicken pieces. Cover and
refrigerate 8 hours or overnight. Drain chicken; rinse with cold water,
and pat dry. Place chicken in a shallow dish; pour buttermilk over
chicken, turning pieces to coat. Combine cornflake crumbs, Creole
seasoning, Italian seasoning, garlic powder and ground black pepper in a
gallon-size, heavy-duty, zip-top plastic bag. Add red pepper, if desired.
Place 2 pieces of chicken in bag; seal. Shake to coat completely. Remove
chicken, and repeat procedure with remaining pieces. Place coated chicken,
bone side down, in a 15x10x1" jellyroll pan coated with cooking spray, and
spray chicken with cooking spray. Place pan on the lowest rack in oven.
Bake at 400 F for 45 minutes (do not turn).
Oven Fried Chicken
1/4 cup butter
1 chicken cut in pieces
1/2 cup flour
1 tsp salt
1 tsp paprika
1/4 tsp pepper
Preheat oven to 425 F. Heat butter in 9x12" pan until melted. Mix:
flour, salt, paprika and pepper in bag. Shake chicken in, coating well,
Place in pan, bake 30 minutes, turn chicken over, bake approx 15 min.
more.
--
Rec.food.recipes is moderated by Patricia Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/