Tuesday, August 21, 2007

Buttermilk Oven Fried Chicken

Buttermilk Oven Fried Chicken

Fried foods are a guilty pleasure of mine; onion rings, French fries, and tempura are some of my favorite things. Perhaps it's a good thing for my health that I don't have a deep fryer and without a reliable thermometer I'm afraid to fry at home. So the next best thing is the oven. I must admit that oven fried foods can not entirely replicate their deep fried counterparts but they are definitely healthier and can be equally delicious.

Buttermilk Oven Fried Chicken
Adapted from Cook's Illustrated

4 chicken thighs and 4 drumsticks
3 C buttermilk
3 Tbsp salt
1 1/2 Tbsp sugar
2 tsp paprika
3 garlic cloves, minced or pressed
1 bay leaves, crumbled
3 Tbsp vegetable oil
3 C panko crumbs
1 egg, beaten
2 tsp Dijon mustard
1/2 tsp dried thyme
1/2 tsp black pepper
1/2 tsp dried oregano
1/8 tsp cayenne

Add salt, sugar, garlic, and bay leaves to the buttermilk and stir until the salt is completely dissolved. Submerge the chicken pieces in the buttermilk and refrigerate for 3 hours. Then remove the chicken, allowing the excess buttermilk to drip off, and place the chicken on a wire rack in the fridge to dry for an hour. (After 3 hours the chicken can be removed from the buttermilk and refrigerated until you are ready to cook).

Adjust an oven rack to the upper-middle position and preheat the oven to 400 F. Line a baking tray with foil and place a wire rack on the tray.

Drizzle the oil over the panko and toss to fully distribute. Beat the egg with with mustard, thyme, oregano, black pepper, and cayenne.

Dip the chicken in the egg mixture, then coat in bread crumbs and shake off the excess. Bake until the chicken is golden brown, about 40 minutes, flipping the chicken over halfway.


Deborah said...

I love fried foods as well, but this chicken looks like a great substitute!!

Anonymous said...

I love all the fried food that you mentioned. I tried oven-frying or baking a crusted fish fillet before and it didn't work :(
Since then it's either deep-fry or not. No oven-fry anymore.

Meeta K. Wolff said...

Oh Amy, I just love the sound of this. How totally delicious!

Patricia Scarpin said...

Amy, it looks delicious and a lot healthier, I love this recipe!

Lydia (The Perfect Pantry) said...

I rarely eat fried food anymore, so this kind of healthier substitute is great. Buttermilk really makes the chicken more tender, too.

SteamyKitchen said...

I use this recipe too! Love it.

Anonymous said...

This really does look good! Thanks for reaching out to those fried-food lovers - I'm ashamed to admit I am one...but now I know I am not alone! :)

Helene said...

B. finally warmed up to the idea of "oven fried", except for chicken. Only his mama's will do. I thik I'll sneak this one on him and see. It looks delicious!

Peabody said...

I tried oven fried once but my Southern husband had a major fit. But we do own a deep fryer so it is not so bad to make.

Anh said...

I made this before. Very delicious!

Amy said...

It is definitely a good substitute but it unfortunately won't satisfy a craving for true, finger licking, fried chicken (mmm...).

Oven frying can be a bit tricky and disappointing sometimes. I wish I had the courage to deep fry at home!

Thanks! The buttermilk brine made the chicken oh-so juicy!

It was healthier so I didn't feel bad eating another piece. ;)

Buttermilk is really fantastic, does wonders for the chicken.

CI has some really great recipes!

Oh don't be ashamed, nothing wrong with loving fried foods, hehehe.

I hope you can convincing B! But if he grew up with his mom's delicious fried chicken, it might be hard. ;)

Oh I can see why oven-frying is a tough sell to your southern hubby. I really want a deep fryer.

We love this recipe too, especially with some buttermilk biscuits.

Valerie Harrison (bellini) said...

I don't have a deep-fat fryer either. Sometimes fatty fried foods are what I want though!!!!Everything in moderation.Baking and brushing with olive oil are a great alternative and much better for you!!

Mari said...

My grandmother (who's fried chicken is to die for) has been using the same cast iron skillets for decades, which makes me think that a deep-fat fryer is hardly necessary. If you restrict yourself to once a year fried chicken, then why not go whole hog?! Having said that, though, I'm curious about your recipe and will definitely give it a try.

Amy said...

I know what you mean about those cravings!

Mevrouw Cupcake,
Cast irons and woks are great for deep frying but I don't have enough experience to deep fry without a thermometer. I can never gauge how hot the oil is. Let me know how you like the recipe!

PFDPodcast.com said...

Love this recipe. Made it tonight and everyone - including my twin boys loved it!

Anonymous said...

That was the best chicken I ever had. It changed my life!!


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