Oven-Fried Chicken

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This was good.... I did add some other seasonings to the flour for a little more flavor and kick. I liked the method of cooking.

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This was my first time frying chicken! I did a few modifications to the recipe. I mixed about half of vegetable shortening & vegetable oil to make 1 inch deep frying liquid. I added about 2 tsps of paprika to the flour mixture, After the chicken was fried per the recipe, I sprinkled more salt and pepper on to before baking. I will be making this again - the Barefoot Contessa never disappoints!!

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Absolutely amazing!!!!!

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I really liked this recipe, and it seems almost fool proof. I did add four TBSP of hot sauce to the buttermilk, and added additional spices as Ina suggested (added garlic powder, onion powder and sweet paprika, along with the salt and pepper mentioned in the recipe. I had some of the crust come off during frying and I used the entire 2 cups for the cut up chicken I had, but the size of my pieces was larger than normal. Because of the large pieces, I baked for 50 minutes.The crust was crispy and flavorful and the meat was moist and flavored perfectly. This is my new go-to fried chicken recipe. Thanks, Ina.

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I have never made fried chicken before and my fiancée told me this was some of the best he has ever had! Thanks!!

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The chicken comes out super moist the inside and crisp on the outside. This is an easy way to make fried chicken. I have made this recipe many times and it always turns out great if you keep the oil hot. I make it in a big deep pot like Ina. I fry the breast one at time so that the oil stays hot on the other side of pot when I flip the breast. I put the breasts in the oven immediately so the breasts can continue cooking while fry the smaller pieces. Also I usually change the oil after three or four pieces of chicken. Sometimes, I add cayenne and/or chili powder to flour to spice it up a bit.

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I needed to make a large amount of fried chicken for a parish luncheon. This recipe made it very easy and I didn't have to stand over hot grease for a long time. Moreover, the chicken was crispy on the outside and moist inside!

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The crust was thick and crunchy. I added cayenne and chilli powder with the flour mix to spice it up a little. Overall the chicken was great and will definately make it again!

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This is a GREAT fried chicken recipe. It is so easy and is not nearly as messy as the other times I have made fried chicken. Thank you Barefoot Contessa for sharing another wonderful recipe!

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Brine vs Buttermilk:

I've always struggled with fried chicken. No more! This was fabulous and easy. I did a salt water/sugar brine on the chicken overnight. I separated half the chicken from the brine and did the last 6 hours in buttermilk just to test the theory that buttermilk is better. The chicken that was solely brined had a very thin crust which I don't like but was very flavorful only added a few shakes of Lawry's and it was perfect. The buttermilk ones had a much thicker, crunchier crust. For once, I actually ate the skin of the chicken. The meat, however, was not as flavorful, (even with the Lawry's but was more tender and still delicious. Also, the buttermilk chicken browned much faster in the oven than the brined one. In the future, I will use an egg wash if I choose to brine my chicken again. Both ways were delicious and memorable!