http://leitesculinaria.com/5456/recipes-oven-fried-chicken.html#utm_source=feed&utm_medium=feed&utm_campaign=feed Recipes, Food, and Cooking Blog Thu, 24 May 2012 20:24:42 +0000 hourly 1 http://wordpress.org/?v=3.3.2 http://leitesculinaria.com/5456/recipes-oven-fried-chicken.html#comment-6812 Testers' Choice Mon, 22 Feb 2010 03:36:07 +0000 http://leitesculinaria.com/wordpress/?p=5456#comment-6812 [Raye Tiedemann] A big thank you for this recipe, I now have a great family dish I can go to again and again. It's quick to make, and everyone loved it. I used organic chicken thighs as Hesser said—except our Fresh Market had boneless, so even better. They cooked for 30 minutes, and they were nicely crispy. With only two tablespoons of butter we weren't feeling guilty. Now we can have fried chicken more often. Brining the chicken is something I'm accustomed to, as I've brined turkeys many times, and it does make for more flavorful poultry. [Raye Tiedemann] A big thank you for this recipe, I now have a great family dish I can go to again and again. It’s quick to make, and everyone loved it. I used organic chicken thighs as Hesser said—except our Fresh Market had boneless, so even better. They cooked for 30 minutes, and they were nicely crispy. With only two tablespoons of butter we weren’t feeling guilty. Now we can have fried chicken more often. Brining the chicken is something I’m accustomed to, as I’ve brined turkeys many times, and it does make for more flavorful poultry.

]]> http://leitesculinaria.com/5456/recipes-oven-fried-chicken.html#comment-6806 Testers' Choice Sun, 21 Feb 2010 03:22:25 +0000 http://leitesculinaria.com/wordpress/?p=5456#comment-6806 [Jennifer V.] This a simple technique for chicken, but it works. It definitely need the instructions to use good chicken&,dash;you really want the chicken to crisp up and not sit there baking in a ton of fat. Also, the directions may be a little confusing: I don't think you need to let the chicken bake for 40 minutes on EACH side. Forty minutes for the first, and I baked it for about half that long, perhaps a bit less, on the other side. I'd also consider adding some seasonings to the flour before using it to coat the chicken. [Jennifer V.] This a simple technique for chicken, but it works. It definitely need the instructions to use good chicken&,dash;you really want the chicken to crisp up and not sit there baking in a ton of fat. Also, the directions may be a little confusing: I don’t think you need to let the chicken bake for 40 minutes on EACH side. Forty minutes for the first, and I baked it for about half that long, perhaps a bit less, on the other side. I’d also consider adding some seasonings to the flour before using it to coat the chicken.

]]> http://leitesculinaria.com/5456/recipes-oven-fried-chicken.html#comment-4638 Testers' Choice Wed, 20 Jan 2010 02:47:54 +0000 http://leitesculinaria.com/wordpress/?p=5456#comment-4638 [Sheila Dixon] This is such a deceptively simple technique, that it’s easy to dismiss. My advice: don’t! Perfect for a family meal or a casual dinner, the result is tender, flavorful oven-fried chicken with super-crisp skin. It’s much less trouble than pan frying and less messy, too. I’ll be turning to this recipe often. [Sheila Dixon] This is such a deceptively simple technique, that it’s easy to dismiss. My advice: don’t! Perfect for a family meal or a casual dinner, the result is tender, flavorful oven-fried chicken with super-crisp skin. It’s much less trouble than pan frying and less messy, too. I’ll be turning to this recipe often.

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