Fried chicken doesn’t have to be cooked in a quart of oil – sometimes it can just be cooked with butter. And it tastes amazing.
I stumbled across a recipe for oven fried chicken on Epicurious about 6 years ago, and it’s been one of my favorite dishes since the first time I cooked it. I’ve switched up the seasonings because I like fried chicken with a little bit of heat. But the amazing thing about this dish, is that making the mashed potatoes to go with the chicken takes more effort to make. Honest and for true.
And just thinking about that crunchy, salty, peppery skin is making me hungry. Try this, and you will be very popular with your friends, family and most importantly – yourself.
Oven Fried Chicken (based on a recipe from Epicurious)
- 1 chicken cut into pieces
- Whole milk, lowfat milk, 2% milk or buttermilk
- ¼ cup of Tabasco
- 1 stick of butter
- 1 cup of flour
- Pepper
- 1 ½ tablespoons of seasoned salt
- 1 tablespoon of lemon pepper
- 1 tablespoon of dried chili flakes
Preheat the oven to 400 degrees.
Marinate the chicken in the milk and Tabasco for half an hour. Place the butter in a large pan, and put it in the oven to melt. (I’ve found that a metal pan works better than glass, but glass will work too.) Combine the flour and pepper together in a paper bag. Mix the spices together on a piece of waxed paper. Working quickly, roll the chicken through the spices and then drop the pieces into the paper bag. Shake to coat. Pull the pan out and place the chicken in skin side down. Bake for 20 minutes and then flip the chicken. Bake for an additional 20 minutes or until the chicken registers as done on a meat thermometer at 165 degrees.
Serves 4.
(Photo by Launie K.)
