Any basic fried chicken recipe may be adapted for oven frying. It is a useful technique when cooking larger quantities of chicken and is less messy than stovetop frying. (Especially if you have a self-cleaning oven. Simply follow the basic cooking instructions as given in the Southwestern version below.
- 1 chicken, cut in serving pieces
- 1 cup buttermilk
- 3/4 teaspoon Tabasco, optional
- Vegetable oil for frying
- 1/2 cup flour
- 1/2 cup corn meal
- 1 teaspoon salt
- 3/4 teaspoon chili powder
- 1/4 teaspoon ground pepper
Place chicken in a large bowl. Sprinkle with Tabasco.
Pour buttermilk over all and allow to marinate for 10 to 15 minutes. Preheat oven to 425oF. Place 1/2 inch of oil in the bottom of a heavy baking pan large enough to hold chicken without crowding. Place pan in oven to heat for 10 minutes. In a plastic bag combine remaining ingredients.
Shake chicken in seasoned flour. Remove pieces one at a time and quickly slip into hot oil. Place in oven and bake for 20 minutes. Turn and bake for 10 to 15 minutes longer or until chicken is cooked through. Drain chicken on crumpled paper towels.
Print this recipe