Ingredients
- 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
Directions
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 350 degrees F.
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 360 degrees F 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 360 degrees F 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.
3 Videos | Photo: Oven-Fried Chicken Recipe
















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By AdventurousFoodie
Toronto
on March 14, 2013
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I used this recipe as part of my Christmas dinner. It was my first time but I knew Ina would not let me down. I am sure everyone has a basic seasoning they do for all meats/fish and that is what I did prior to adding hot pepper sauce in the buttermilk and letting the chicken marinate over night. I should have fried it a little longer to get that nice brown colour but otherwise my in-laws & crew enjoyed it! This is a keeper!
By maryadelle
Northville, MI
on February 18, 2013
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I would like a crispy chicken recipe without frying in oil first. Not good enough to make again.
By Al di la
Chicago IL
on January 15, 2013
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Easy and wonderful!
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