Oven-Fried Chicken

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I've fried chicken for years and thought I would try this recipe. Thought mine was better but I'm just braggin'. To avoid the mess and the smell in the house I set up a newspaper covered table up outside the back door and use an electric skillet. Would rather use cast iron on stove but the whole house smells like grease for days. Marinate in salt brine for two hours, dredge in seasoned flour (salt, small amt. of dried thyme leaves, paprika and a dash of cayenne--let sit for five minutes, dredge again and let sit for 10 minutes. Heat up about 2-3 inches crisco in skillet set just below medium. That's southern. You do not fry chicken at 350 or the spices will burn. Put on the glass lid, cook and steam for 12-14 minutes, turn chicken over, put lid back on, and cook for another 10-12 minutes. Take off lid and let chicken crisp turning one more time. Crispy, moist chicken and one pan.

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I fried my chicken in a fry Daddy, then into oven. While it was nice
and crispy, the meat around the bone was pink-which is not good with
poultry! Definitely needs more time in oven!

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I love Ina. I have made so many of her recipes, and they have all turned out perfectly. Many are now staples in my repertoire. I must say, however, that this one was strictly average. I followed the recipe exactly, yet the chicken was only so-so. It didn't crisp as much as it should have. I think maybe using even more oil, and initially frying it longer, might have helped. I expected it to be a rich golden brown after the oven baking, but it was not. The chicken was really moist and good inside, but the crust was a big disappointment. Perhaps it is because I am from the South, and I know good fried chicken. Maybe this is really good fried chicken north of the Mason-Dixon line, but to me, this isn't the real thing. Sorry, Ina. I love you!

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I don't fry food much, and I think I've only made fried chicken once or twice in my 53 years. I picked this recipe because I could bake it an wouldn't have to stand over the stove forever.
It was great! Easy peasy. I added hot sauce to the buttermilk and Hungarian paprika and cayenne pepper to the flour. I also cooked it in shortening - I saw that on another recipe. I fried the pieces two at a time for 3 min on each side and baked for 30 minutes. Wow!! The chicken was super crispy and inside was juicy. This is the one from now on!

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Awesome!!

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I have been cooking chicken for over 30 years and this is THE BEST fried chicken recipe I have ever made! The flavor comes out as a broasted chicken that is very crunchy but totally moist inside. The nice thing also about this recipe is you get the fried taste but most of the oil bakes out of the chicken as it is baking in the oven.

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Flawless method for fried chicken. If you want more flavor, add 2 T. salt and 1 T. garlic powder to the buttermilk brine.
Also, allow yourself PLENTY of time to fry the chicken. It may take 45 minutes to get all of it fried.

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Amazing. Better then every fried chicken I ever had. The kids loved it too..

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This is the best method for crunchy fried chicken, and my husband is very picky about his fried chicken bc I never get it crispy till now. Added some Tony Cach season salt to chicken and added hot sauce (valentino, cholula, or tabasco to the buttermilk and marinated it overnight. Added garlic seasoning, Tony Cach, and fresh cracked pepper to flour. I would suggest to do a quick taste on the flour mix to see if it's salty enough (tip from tyler florence. Using a ziplock bag with the seasoned flour to shake a few chicken pieces at a time will save some mess and time. After frying, I put foil on the baking sheets bottom with a rack on top so the oil can drip down, and easy clean up. made it 2x and came out perfect each time!

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I'm rating this recipe based on its method because I didn't follow the recipe, just the cooking method, and it was great! came out perfectly. I used all drumsticks, and it was really good. I used, salt, seasoning salt, pepper, paprika, chili powder, garlic powder, and onion powder to season and it had a great taste. I usually hate drumsticks because I don't like dark meat first of all and because whenever I have had them, they tasted burnt because it takes so long to fry them through, so doing it this way gave them a beautiful coating and it didn't taste burnt at all. I didn't have a wire rack, so I was afraid it would burn on the bottom, but I turned them halfway through, and it was perfect. Thanks Ina! I can't wait to make it with breasts. I bet it'll taste like chick-fil-a because that's the same texture my drumsticks came out to be like.