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  Oven-Fried Chicken

    2 chickens (3 pounds each), cut in 8 serving pieces
    1 quart buttermilk
    2 cups all-purpose flour
    1 tablespoon kosher salt
    1 tablespoon freshly ground black pepper
    Vegetable oil or vegetable shortening

  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 350F.

  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 360F 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 360F 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.