Oven-Fried Chicken

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As others have stated, the technique in this recipe is excellent. The buttermilk marinading and the short fry time followed by a bake time works very well. Letting the oil get back to 350-360 degrees between batches is crucial

In experimenting, one time I made this with a lot of spices in the flour, and the coating burned, so whoever said don't spice the flour too much is correct.

My trick is to add a packet of Good Seasons Italian dressing mix to the buttermilk before letting it sit overnight. The zest it adds is wonderful. To the flour, instead of just the salt and pepper mentioned above....I add 1/2 tablespoon of salt, 1/2 tablespoon of pepper and then a full tablespoon of Chef Paul Prudhomme's Poultry Magic seasoning blend (which is really just salt, paprika, dried onion, etc... so the flour mixture has more zip and flavor, but not to the point it burns in the frying process.

When served out of the oven, it's magnificently crisp on the outside, and juicy on the inside. But I think a good test of fried chicken is how well it tastes after sitting in the fridge for a night or two. This chicken passes that test with flying colors, too!

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This chicken turned out great. Very moist but crispy on the outside. I added various seasonings to the marinade as well as the flour, including cayenne, garlic powder, sage, paprika, chili powder, thyme, and basil, which made the chicken more flavourful. Also, it wasn't too heavy! It totally hit the spot.

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I love this method of frying chicken. I've made it several times. I use Alton's method of seasoning the chicken directly after pulling it out of the buttermilk but before dredging it in the flour. He says adding spices to the flour burns it so that the flavor isn't as complex. Seems to make sense. Sometimes, I add cayenne and hot sauce to the buttermilk to make the chicken spicy through and through. Other times, like tonight, I decided to forego the spice in the buttermilk and added sesame seeds to the flour. I made sure to season the chicked very, very well with salt and pepper before dredging it in the flour. I can't wait to pull it out of the oven! I always go light on the sides with fried chicken- just a simple salad and kale with carmelized shallots tonight!

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This was an easy to follow recipe and perfect in every way. The instructions were exact for frying the chicken. If pieces are smaller like mine were, I cooked in the oven for around 18 mins after frying for 3 mins on each side. I'll make this again next week!

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Excellent

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It really worked! I have never made fried chicken before. We have just jumped into the world of frying our food---with our electric wok. It works great! The chicken was crispy, but not as crispy as I had hoped and I took a tip from America's test kitchen and double dredged the chicken. My family really liked it. I will definatly make this again.

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I made this chicken, and all though it looked beautiful, I detected a after taste, kind of like baking powder or soda. Maybe it came from the SELF-RISING flour, or my taste buds were out of whack. Did anyone else notice that? Did anyone use AP flour instead?

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I didn't have buttermilk, so I just left them overnight in regular 1 percent milk. They were very moist! You could totally play with this recipe and add additional spices to suit your taste. Next time I'll try sage. A couple peices got a little soggy, but that's because I didn't let them brown enough in the oil before baking. Otherwise, very easy and side dishes can be made while chicken is baking. I made her 'baked chips' (potato wedges with the chicken and some healthy broccoli slaw.

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I am making this recipe as I write.... A couple of things right of... I think this is one of those recipes that you have to make your own... taste wise. I am Southeast Asian, so I like things a lil spicy, I basically used the technique she describes but adapted the spice to my preference. I added spice to both the buttermilk and the flour, so i hope its not as bland as some reviwers previously described.

Also, the reason for the buttermilk maybe to make the chicken more tender, atleast that why we use it to marinate meat when making curries etc.

Another thing that I am pleasantly surprised about is the lack of mess. It does recquire the use of a few pots and pans but definitely not messy like i expected.

So far, the cooking part has been very simple, and easy to do. The key is definitely to heat the oil enough, and use a heavy bottom pot llike she says in the recipe. I would definitely make this recipe again as long as it tastes good as well.... bc the preparation and cooking parts cud not have been better.

I am definitely an Ina fan because I think her recipes have been tested very well, and usually come out great as long as you follow the instructions.

Now for the taste, first of all i have to say that it smells divine.... my husband has been salivating since I started..LOL! And it tastes pretty good too, next time i would marinate it overnight, this time i did not have the time. But definitely worth trying.

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It is not often that I find one of Ina's recipes that is not delicious; she is one of my favorites on Food Network. This one, however, was very disappointing and really nothing special for the work and mess involved. I agree with other reviews that the buttermilk marinade didn't seem to do anything for the chicken and I felt it was a waste of money. Although I rarely deep-fry anything due to the mess involved, I went ahead with this recipe based on previous experience with Ina's cooking. It took me only a minute to remember why I don't deep-fry!