This oven-fried chicken from Judy Hesser, momma of Amanda Hesser, is a classy Shake’n Bake. The chicken is brined, coated by shaking in a bag, and baked.
This is the much ballyhooed recipe for oven-fried chicken that comes from the mom of former New York Times food reporter Amanda Hesser. In stark contrast to the many of the more complex chef recipes Amanda wrote about at The Times, this calls for everyday ingredients and an incredibly simple technique. Amanda and the recipe impart much good advice from Amanda’s mom, including the fact that brining not only keeps the meat juicy but helps the skin crisp. Another essential component to the recipe is to use incredibly high quality chicken, which not only boasts better taste but contains far less fat, which means that as the chicken bakes, it maintains that greaseless integrity that we all hope for in fried chicken rather than ending up tasting like it’s been soaking in a puddle of fat. Originally published August 4, 2003. –Renee Schettler Rossi
Judy Hesser's Oven-Fried Chicken
- Quick Glance
- 25 M
- 2 H
- Fried chicken for 4
IngredientsEmail Grocery List
Amanda Hesser's Variation
- Amanda Hesser mentions she sometimes glams up her mom’s recipe by adding finely grated Parmigiano-Reggiano and lemon zest to the flour coating.
Recipe Testers Reviews
A big thank you for this oven-fried chicken 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 had boneless thighs, so even better.
Brining the chicken is something I’m accustomed to, as I’ve brined turkeys many times, and it does make for more flavorful poultry. The thighs cooked for 30 minutes and were nicely crisp. And since the recipe calls for only 2 tablespoons butter, we weren’t feeling guilty. Now we can have fried chicken more often.
This a simple technique for oven-fried chicken and it works. It definitely needs the instructions to use good chicken—you really want the chicken to crisp up and not sit there baking in a ton of fat. I’d also consider adding some seasonings to the flour before using it to coat the chicken.