Wednesday, August 4, 2010

My take on Ina Garten, The Barefoot Contessa’s Oven-Fried Chicken

FriedChicken_cr

Ina’s recipe has over 200 rave reviews.  It’s the traditional way of making fried chicken, browning in oil, but she then puts it in the oven on a baking rack to fry.  So much easier than standing over a stove, turning and frying chicken for 30-40 minutes.  I’ve soaked chicken in buttermilk for years, it gives it an awesome flavor.

This recipe is a must try in our house, I bet some of you will like it also.  ~ jan

I modified Ina’s recipe a bit, I would never fry two chickens at once…

1 chicken or four chicken breasts with the skin and bone.
Enough buttermilk to cover the chicken
1 cup of all-purpose flour
1-2 teaspoons of kosher salt
1-2 teaspoons of freshly ground black pepper
Vegetable oil or shortening

Put the chicken pieces in a large bowl, pour buttermilk to cover, cover and refrigerate overnight.

Preheat the oven to 350 degrees.

Combine flour, salt and pepper in a large plastic bag.  Shake chicken pieces in the flour mixture. 

Pour the oil into a large heavy-bottomed skillet to a depth of 1-inch and heat to 350 degree’s on a thermometer.

Working in batches, place several pieces of the chicken in the skillet, being careful not to crowd it.  Brown on both sides for about 3-4 minutes each side until it’s golden brown.  Remove the chicken from the oil and place on a metal baking rack (a cookie cooling rack works great for this) set on a sheet pan. 

Check oil to make sure it’s at 350, fry the next batch of chicken.  When all is fried, bake 30-40 minutes until chicken is no longer pink inside.

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