| Status Approved |
| Name |  Oven Fried Chicken |
| Category | Poultry |
| Serves/Yields | 3 to 4 |
| Source | Kate's Own |
| Difficulty | Easy |
| Prep. Time | 10 minutes |
| Cook Time | 30 minutes |
| Introduction |
| I love fried chicken but hate the mess and all the fat of frying . Legs and thighs prepared this way lose a great deal of their fat during cooking, which helps develop a great carmelized crust on the chicken. |
| Ingredients |
| 6 to 8 chicken pieces (dark meat works especially well) rinsed and seasoned with garlic_salt and onion_powder .
Flour Mixture
1 cup all_purpose_flour
1/2 tsp sea_salt
1 tsp paprika
1/2 tsp white_pepper
1 tsp poultry_seasoning
1 teaspoon onion_powder
|
| Directions |
| Step: 1 | Combine flour mixture in a bowl. Coat chicken pieces in the flour mixture.
|
| Step: 2 | Let the pieces sit on a plate for a bit until the flour is a bit sticky and moist and then coat again in the flour.
Place chicken pieces on a baking sheet or in a heavy cast iron skillet (prefered) that has been sprayed with non stick coating. |
| Step: 3 | Bake at 425 for about 30 minutes, or until crispy golden and tender.
|
| Step: 4 | If you want gravy with your chicken, after removing the chicken from the pan, pour off a little of the fat, leaving about 3 tablespoons in the pan. Add about 2 heaping tablespoons flour to the fat and stir over med heat to brown the flour(This is a roux). Add salt and black pepper. Slowly pour in 3 cups of milk, stirring well. Bring to a boil and cook until thick, adding more milk if to thick. Taste and adjust seasonings. I put quite a bit of pepper in my cream gravy for a nice little bite. |
| Nutrition Information |
| Not Available |
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