Oven-Fried Chicken

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I am not a huge fan of fried chicken to begin with. There was alot of prep work and the result was what I thought it would be. Not sure if I will go through the effort again. KFC is okay in my book to satisfy the rare craving I get for fried chicken.

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I'd like to try this method for wind dings. Does anyone have any suggestions or tips? Thank you kindly!

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This was my first time to make fried chicken. I had heard so many stories about the mess and it was to much work and trouble that I just never made it. I love to cook and so finally decided to find a recipe and just do it! I started out with Alton Brown's recipe but the thought of frying on my stove and having grease everywhere was not very appealing. So I found Ina's recipe and married the two together! Several people have indicated that they didn't see the value in marinating the chicken in buttermilk, I think the key is to marinate it for a full 24 hrs. Any marinate that you can do overnite will be better than 4 hours, unless you are marinating fish. I put cayenne, garlic salt, a little oregano and basil plus kosher salt and cracked black pepper in my marinade, left in the fridge for 24 hrs then dredged it in flour seasoned with garlic salt and cracked black pepper. I fried it in my dutch oven with vegetable oil about 2-3 mins per side. I didn' t have a thermometer to gauge the temperature so I simply dropped some of the flour in the oil and when it started to bubble I added my chicken, turning it after it was brown, repeating and putting it on my wire rack covered cookie sheet, I baked it for about 35 mins ( I used thighs only and it came out amazing! I am going to make this dish again SOON!

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I've made my own version of this chicken! I added a bunch of flavor to the marinade, including some dijon mustard, garlic, pepper, ground coriander, and some tarragon! I used panko break crumbs and fried the chicken breasts in a little olive oil. The first batch came out the best, since the panko from the batch before it kept burning. The next time I made this, I took out the little pieces of panko! I can't tell you how yummy the chicken turned out, it was SOO moist!

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I made this last night for dinner and also just had it cold for lunch! Not sure if I like it better hot or cold -- it was delicious both time! I read some of the reviews before making it and seasoned the buttermilk with a little cayenne and some cajun spices. I think it did the trick. Will definitely make this one again. Thanks Ina!!

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What a great recipe! Of course, forgot to buy buttermilk which is probably why I forgot to marinate, but 3 hours in a milke/vinegar substitute helped a bit. But the recipe is so good; chicken done perfectly, not greasy and the oven time let me get everything else ready. Thanks Ina....you've done it again.

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This chicken was great! Not a piece left. I took some pointers form all of you and added a couple extra things here and there. the best recipes are the ones you can make your own and they still taste good. Thanks Ina!!!!!

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My guests are amazed at how this fried chicken turns out. I altr the recipe by adding some heat to it. I add some very finely chopped (even have used the micropane to grate peppers and added them to the flour mixture. This one is a "Keeper"!

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I've been using this recipe for years and it turns out great everytime!!! Thanks Ina....

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This makes amazing fried chicken. It turned out perfectly. I even removed the skin from the chicken and it was still moist. I highly recommend this recipe.