Great fried chicken recipe and I love that it calls for bone-in chicken. The skin came out crispy and the chicken moist and tender. I used a metal pan and lined it with double duty aluminum foil and the clean up was a snap compared to frying chicken on the stove top. This is a real keeper in my book, thanks for sharing.
First of all I have to say I love chicken on the bone and hate deep frying (to much to clean up0 but getting chicken on the bone in my neck of the woods is not an easy task, we can get drumsticks/legs or what we call a Maryland cut (leg and thigh intact) and wings but otherwise boneless thighs with skin on and every thing else is boneless and skinless so my solution is I buy a whole chicken and cut it up myself, the DM and DS get the Maryland and the DH and I get the breast, in this case I also took the wings off and baked the lot. In accordance with the recipe I set my oven to 200C fan forced but after 30 minutes I had to cut it way back as they were cooking to quick, the meat was already pulling away on the Maryland's at the bone on the legs but the end result was crispy skin and sorry to say the meat was not as moist as it should have been - will stick to my usual and bake at 175C fan force, also we do not get Crisco here so used a mix of butter and olive oil. Thank you Lisa 1, made for Cooking Tag Mania Special.
Loved this! I like my 'fried' chicken simple, so only used pepper and paprika for seasonings. It came out great. The skin was crisp and the inside was very moist. I would definitely recommend this one. Thanks for sharing this nice keeper. Made for Cooking Tag Mania Tag.