• Oven Fried Chicken

    I never make fried chicken because I get a bellyache from all the grease.  But this recipe seemed like the best of both worlds since the chicken only is fried for a couple minutes before finishing in the oven.  The chicken was very good and Ina’s tip to use a high-sided stockpot to fry the chicken instead of a frying pan was brilliant.  My stove was almost greaseless when I was finished.  But if you like your chicken spicy or flavored, this will be a great base recipe for you to add your own favorite spices to the flour mixture.

    Oven Fried Chicken from Ina Garten


    • 2 chickens (3 pounds each), cut in 8 serving pieces
    • 1 quart buttermilk
    • 2 cups all-purpose flour
    • 1 tablespoon kosher salt
    • 1 tablespoon freshly ground black pepper
    • Vegetable oil or vegetable shortening


    Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover with plastic wrap and refrigerate overnight.

    Preheat the oven to 350 degrees F.

    Combine the flour, salt, and pepper in a large bowl. Take the chicken out of the buttermilk and coat each piece thoroughly with the flour mixture. Pour the oil into a large heavy-bottomed stockpot to a depth of 1-inch and heat to 360 degrees F on a thermometer.

    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. 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 F before frying the next batch. When all the chicken is fried, bake for 30 to 40 minutes, until the chicken is no longer pink inside. Serve hot.

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