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Prep Time : 15min
Cook Time : 1hr 
Course : Entree
Special : Caffeine-Free, Easy, Egg-Free, High Protein, Non-Alcoholic, Sugar-Free
Type of Prep : Bake, Fry, Refrigerate
Cuisine : Southern, U.S. Regional
Occasion : Fall, Family Dinner, Spring, Summer, Winter
 
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Oven-Fried Chicken Recipe

From Barefoot Contessa Family Style by Ina Garten (Crown Publishing)

For crispy, yet tender chicken that doesn't tie you to the stove, start by frying and finish the chicken in the oven. Soaking in the buttermilk acts as a tenderizer. Plan ahead to let it marinate overnight in the refrigerator.

INGREDIENTS:

  • 2 chickens (3 pounds each), cut in eight serving pieces
  • 1 quart buttermilk
  • 2 cups all-purpose flour
  • 1 Tablespoon kosher salt
  • 1 Tablespoon freshly ground black pepper
  • Vegetable oil or vegetable shortening

PREPARATION:

Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover with plastic wrap and refrigerate overnight.

Preheat the oven to 350 degrees F.

Combine the flour, salt, and pepper in a large bowl. Take the chicken out of the buttermilk and coat each piece thoroughly with the flour mixture. Pour the oil into a large heavy-bottomed stockpot to a depth of 1 inch and heat to 360 degrees on a thermometer.

Working in batches, carefully place several pieces of chicken in the oil and fry for about 3 minutes on each side until the coating is a light golden brown (it will continue to brown in the oven). Don't crowd the pieces. Remove the chicken from the oil and place each piece on a metal baking rack set on a sheet pan. Allow the oil to return to 360 degrees F. before frying the next batch. When all the chicken is fried, bake for 30 to 40 minutes, until the chicken is no longer pink inside. Serve hot.

Yield: 6 servings

Recipe Source: Barefoot Contessa Family Style: Easy Ideas and Recipes That Make Everyone Feel Like Family by Ina Garten (Crown Publishing)
Reprinted with permission.

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