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
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.