On-the-Bone Oven-Fried Chicken Recipe
If you like the taste of deep-fried chicken, but prefer the health value of baked chicken, this recipe is the perfect compromise. The chicken is shallow-fried in an inch of oil, followed by baking. After the frying, the oven's high heat keeps sizzling the oil on the skin, so you get a fine crust. In contrast to traditional deep-frying, this method uses a lot less fat, and the meat cooks through perfectly every time. To add some extra "zing" to this recipe, season the buttermilk marinade like a brine, with salt, garlic and other herbs and spices to your taste. This should be started a day before cooking.
Instructions:1. Optionally, season the buttermilk with salt, garlic and whatever other spices you like.
2. Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover with plastic wrap and refrigerate overnight.
3. Preheat the oven to 350 degrees.
4. Combine the flour, salt and pepper in a large bowl. Take the chicken out of the buttermilk and dredge each piece thoroughly in the flour mixture.
5. Pour the oil into a large heavy-bottomed stockpot to a depth of 1 inch and heat to 360 degrees on a thermometer.
6. Working in batches, carefully place several pieces of chicken in the oil and fry for about 3 minutes on each side until the coating is a light golden brown (it will continue to brown in the oven). Don't crowd the pieces.
7. Remove the chicken from the oil and place each piece on a metal baking rack set on a sheet pan. Allow the oil to return to 360 degrees before frying the next batch.
8. When all the chicken is fried, bake for 30 to 40 minutes, until the chicken is no longer pink inside.
9. Serve hot.