I LOVE fried chicken but it can be a pain to make. Standing over a pot of chicken while you receive a grease steam bath is not on my top 10 list of enjoyable cooking moments.
So why am I sharing a recipe for fried chicken?
Because this oven fried chicken cannot touch any I’ve previously eaten . That’s right oven fried chicken.
I adapted this recipe from Ina Garten’s cookbook, Family Style. She echoes my frustration with frying and splits the cooking into 2 stages. She starts frying the chicken enough to obtain a light brown crust and then finishes cooking the chicken in the oven. This allows you to move on to other tasks and when the chicken is finished you can turn the oven off and leave the chicken there until you’re ready to eat.
You can buy a whole chicken already broken down into pieces or do it yourself like I did so I could keep the bones for stock. I turned mine into a 10 piece cut chicken by dividing each breast which allows for uniform cooking.
Never cleaned a whole chicken? Check out this video from Gourmet on how to clean a whole chicken.
Brining the chicken is key. If you’re new to the process check out my post, brining 101. I took my chicken brine recipe one step further and added several sprigs of rosemary which added depth to the chicken.
A mixture of flour, paprika, salt and pepper give the crispy crust an extra boost of flavor which is followed by the rosemary brine in the chicken.
I took Ina Garten’s advice on this one and used a large pot to fry the chicken. No more splattered grease to clean up!
You only need to fry the chicken for 3-5 minutes to form a light brown crust. Then place the pieces on a wire rack over a cookie try to finish cooking in the oven.
Golden fried perfection without the hassle.