Bonnie's Twice Cooked Oven Fried Chicken
photo by French Tart
- Ready In:
- 2hrs
- Ingredients:
- 9
- Serves:
-
4-6
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
- Soak chicken in cold salted water for an hour.
- Remove and pat dry.
- Combine all ingredients in a bowl or bag.
- Toss in chicken and coat well.
- Put about an inch of oil in heavy pan .
- fry chicken for about 10 minutes on each side to brown.
- Place on a foil lined baking sheet.
- Bake at 350 F approximatly 25 minutes or until juices run clear.
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Reviews
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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.
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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.
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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. :-)
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