Wednesday, September 30, 2009

oven fried chicken

Made this last night, after thinking about what to make with chicken thighs I had and seeing Alton Brown's "Fry Hard" episode. Also make in consultation with my ATK cookbook. The buttermilk pre-soak adds a lot of flavor. The oven baking helps keep the calories lower. If you're even more concerned about such things, remove the chicken skin, or use chicken breasts.

Oven-Fried Chicken

4 chicken thighs
2 cups buttermilk
2 tbsp spice rub (your choice; I used Wolfgang Puck's pork rub)
2 cups breadcrumbs (season with extra garlic powder, onion powder and other spices as desired)
Salt and pepper
  1. Preheat oven to 400.
  2. Soak chicken in buttermilk in plastic container overnight. Drain chicken, and place on paper towels. Dry off with towels to remove excell buttermilk.
  3. Season chicken with salt, pepper, and spice rub
  4. Line a baking sheet with foil. Place a wire rack on baking sheet.
  5. Put breadcrumbs in separate container. Using tongs, dredge chicken in breadcrumbs, coating both sides, pressing down to adhere. Shake off excess, and place chicken on rack.
  6. Let chicken sit on rack for 2-3 minutes; no more, no less. This helps crumb adhesion.
  7. Place chicken on sheetpan+rack in the middle shelf of oven.
  8. Bake for 30-4o minutes, or until reaches 175 degrees F.
  9. Remove and let cool for 10 minutes, tented under foil.
Serve with mashed potatoes and a salad.

Speaking of mashed potatoes, the mashers I made last week with yellow potatoes were great. The key was a dash of cream, a reasonable amount of butter, and enough milk to make it more runny than you think it should will set up as it cools!

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