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Friday, March 27, 2009

it has enough fat on its own, I promise

Last night we ate fried chicken, only really it was baked. The amount of grease a chicken throws off, you guys. I don't think it needs to be fried. Anyway, it was delish, and here is the recipe:

Oven Fried Chicken
Chicken: as much of whatever kind of chicken you want to eat and still have leftovers for breakfast the next day. I used two trays (20 pieces total) of bone-in, skin-on thighs. Shut up, it was for a reason. We're not ogres.

Put the chicken in a plastic bag and pour buttermilk in to cover. Seal the bag and let the chicken marinate in the refrigerator for an hour or two, flipping once in a while if you want. I did. I also had four 1-gallon bags of chicken.

About an hour before you want to eat, preheat the oven to 375*, get the chicken out and make the coating.

Coating (amounts are very approximate and can be changed to suit your taste and chicken amounts):
4 C flour
1 1/2 T paprika
2 T garlic salt (or powder, whatever you've got)
1 t cayenne
2 t salt

Put the coating in a bag (I used a 2-gallon zip-top) and shake it around, then add the chicken a few pieces at a time and shake to coat. Put the coated chicken pieces in a pammed baking dish. Bake at 375* for an hour, give or take--whenever the chicken is tender and not poisonous. Around 165*.

I'm not from the South, so I can't say this with any authority, but I bet anyone would be proud to show up to a church picnic or husking bee with a big platter of this chicken.

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