Recipe courtesy of Robert Irvine
Slow Roasted Fried Chicken
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- Level: Easy
- Total: 2 hr 25 min
- Prep: 15 min
- Cook: 2 hr 10 min
- Yield: 8 pieces
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 302
- Total Fat
- 24 g
- Saturated Fat
- 4 g
- Carbohydrates
- 6 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 15 g
- Cholesterol
- 56 mg
- Sodium
- 222 mg
- Level: Easy
- Total: 2 hr 25 min
- Prep: 15 min
- Cook: 2 hr 10 min
- Yield: 8 pieces
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 302
- Total Fat
- 24 g
- Saturated Fat
- 4 g
- Carbohydrates
- 6 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 15 g
- Cholesterol
- 56 mg
- Sodium
- 222 mg
Ingredients
Seasoned Flour:
Chicken:
Directions
- Preheat the oven to 175 degrees F.
- For the seasoned flour: In a bowl, mix the flour, Cajun spice and salt together well.
- For the chicken: Toss the chicken with the salt, pepper and 1/2 cup vegetable oil and place on parchment paper on a baking sheet. Slow cook in the oven until the internal temperature on an instant-read meat thermometer reaches 165 degrees F, about 2 hours (do not let the thermometer touch the bone). Then remove the chicken and cool.
- Heat a deep-fryer with the remaining 8 cups oil to 400 degrees F. Toss the cooled chicken with the seasoned flour and flash-fry, in batches if needed, in the fryer, cooking until the skin crisps, 3 to 4 minutes. Serve.
