For His Master's Veneration: Oven Slow Fried Chicken

Sunday, January 1, 2017

Oven Slow Fried Chicken

This shall become your “nouveau chef d'oeuvre” - A New Classic! It is really an oven-fried chicken that comes out crispy and browned. You will love it so much, it should become your standard “go to” for chicken.

The original recipe is from an old Good Housekeeping Cookbook that has been modified over the years. Super easy and goes with just about any side dish you wish to use.

After a few times you wont need to even measure the ingredients any more. Use what you like as much as you like. Makes a great New Years meal.

Ingredients:

1 stick butter

½ to ¾ cup flour (depending on how much chicken you have.)

1 teaspoon sweet paprika

1 teaspoon salt

½ tsp white pepper

½ tsp onion powder

½ tsp garlic powder

¼ tsp Thyme

1/4 tsp sugar

2 lb of chicken thighs with skin & bones

Directions

Now slave always rinses the chicken and lets it rest in buttermilk overnight but not necessary. Do pat them dry and dust well with cornstarch.

Let come to room temps for about 30 minutes. This will dry the skin and give a crispy crunch.

Line a metal 9 x 13 roasting pan with foil and preheat oven to 425°.

Place the stick of butter in the pan in the oven until it melts.

Meanwhile mix your dry ingredients in a plastic bag.

Brush off the cornstarch and shake chicken pieces in the bag, one at a time, until evenly coated with flour mix. (save the used flour mixture to make gravy)

Carefully remove the pan from the hot oven and place the chicken, skin side down, in the melted butter. Do not over-crowd; Now bake 30 minutes.

Turn chicken pieces and bake 15 minutes more until pieces are fork-tender and the thighs reach 155 to 160 degrees on thermometer.

Remove and cover chicken with foil to let rest and absorb the juices back into the meat for 5 minutes. This will also let the thighs reach 165 degrees which is optimum. If they are not as crispy as preferred, try finishing under broiler.

I usually make gravy from the de-greased pan juices, using some or all of the leftover flour and some chicken stock.

This makes a wonderful meal that tastes like it took all day with very little effort.