Oven-Fried Chicken

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This was the best fried chicken I have ever eaten. My entire family LOVED it. I followed the recipe exactly.

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Really Great!

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Great tasting chicken. Love all your recipes. The best chef ever!!

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Really good! To those people whining about it not being seasoned enough or too dry....one word..BRINE!! ugh! so easy, 1/4 cup salt & sugar, about 3 cups water mix until dissolved soak chicken for about two hours...done! I seasoned the bejesus out of the flour with dried oregano, basil, garlic powder, pepper. Also double dip chicken into flour and milk, let sit in fridge for about 20 min.s, and fry. My hubby and 16 yr. old absolutely LOVED it!!

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Very, very tasty and I didn´t add any seasoning to the flour not the buttermild.

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Another winner from Ina. It did take a while to first fry the chicken pieces. Next time, I'll use 2 dutch ovens to speed that process. I also took the advice of other reviews here and added spices to the buttermilk.

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This is a great base recipe for fried chicken! I left the chicken in the oven for only 15min. And I also salted and peppered the buttermilk. Other than that, followed the recipe to the T. I will use this easy recipe again. Thanks Ina!

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Excellent! Although you do still have to deal with frying the chicken, it is perfect for those of us that don't keep gallons of oil around to fry things. I did change a few things. I didn't have time to marinate the chicken overnight so mine just bathed while I washed up my pots and pans and prepped the other ingredients. I added a big pinch of salt to the buttermilk too. The biggest change was probably in the salt for the flour. My people are serious fans of Tony Catcher's seasoned salt and use it on everything. So I just subbed this for the regular salt and it came out beautiful and tasty.

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I can't believe how critical some people are. I'm not a professional cook and I think this recipe is wonderful. I also think Ina Garten is a great cook. She makes everything seem so simple and her recipes are easy to follow. But then again, some people really love Kentucky Fried Chicken, too. I guess everyone has their own taste.

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I tried this with chicken breasts. I probably shouldn't have fried/baked them as long because they turned out a wee bit tough. I agree with the other posters that you should probably dredge these twice to give it a nice crust too. After reading the comments I used cayenne and garlic salt in the buttermilk marinade and used Cajun seasoning in the flour. The chicken had a nice flavor doing that but I don't think it would have been as good using just salt and pepper.