Bonnie's Twice Cooked Oven Fried Chicken

Submitted by wicked cook 46

"This is my sisters recipe and it is our absolute favorite fried chicken. Prep time includes soaking the chicken The weight for the cicken is approximate. I just use a whole cut up chicken"

 

• Ready In: 2hrs
• Ingredients: 9

ingredients

• 6 lbs chicken pieces
• 1 teaspoon salt
• 1⁄4 teaspoon curry powder (I always add more)
• 2 teaspoons black pepper
• 1⁄2 cup flour
• 1⁄4 cup whole wheat flour
• 1 tablespoon cornmeal
• 1 teaspoon dry mustard
• oil (for frying)

directions

1. Soak chicken in cold salted water for an hour.
2. Remove and pat dry.
3. Combine all ingredients in a bowl or bag.
4. Toss in chicken and coat well.
5. Put about an inch of oil in heavy pan .
6. fry chicken for about 10 minutes on each side to brown.
7. Place on a foil lined baking sheet.
8. Bake at 350 F approximatly 25 minutes or until juices run clear.

Reviews

[graffeetee]

this is a great technique! i have tried it a couple of times now. you get a nice crispy chicken that doesn't have too much coating on it. i play around with the seasonings in the coating; the main thing here is the technique which yields a reliable result. since fried chicken is one of my weaknesses, this will definitely be in regular rotation for us.

 

[Shelby Jo]

So yummy! It's hard to go wrong with any kind of fried chicken so I knew this would be good. I used boneless skinless chicken breasts just because that's what we prefer. The chicken itself was prety moist and juicy. This is definitely a make again recipe. Thanks for posting!! Made for 1-2-3 Hit Wonders Tag.

 

[LucyS-D]

This was a really nice recipe. I have made chicken similar to this, but never would have thought to use the curry powder or corn meal. This combo complements the taste of chicken just right, so it tastes like chicken. Thanks for posting.

 

[twissis]

Chicken is supplied strangely here. You either get a whole chicken & cut it up yourself or buy a bag ea of breasts, legs, thighs & wings to get the equivalent of a whole chicken - w/a lot of surplus. I was too lazy to do the former & too low on freezer space to do the latter, so I used breasts only (always boneless, skinless & very lrg). I used my meat mallet to pound them to a desirable thickness & otherwise made the recipe as written. W/a combined cook time of 45 min, I worried it might be dry but it was moist & flavorful. I found the oven cook time also cooked a fair amt of oil away from the chicken & was happy about that, so I checked the nutrition data & knew something had to be wrong. I did some research on the net & found that the average fryer chicken weighs 4 lbs & dresses out to 3.25 lbs if the back & rib pieces are used or 3 lbs if only the other pieces are used. Using the more realistic wt of 3 lbs is certain to improve the nutrition data. Sorry this review was so long, but thx for sharing this tasty & easy-fix recipe w/us. :-)

 

[Genius Kitchen]

Congrats! Your Fried Chicken is featured on our homepage today as the "Recipe of the Day! " (7/06/11)