The Best Oven-Fried Chicken

For those who like breast meat, use a whole cut-up chicken
instead of drumsticks and thighs. Be careful not to over-crush
the Melba toast; crumbs that are too fine will leave the chicken
wanting in crunchiness. If you own a spray bottle for oil, skip
the step of tossing the Melba toast crumbs in oil. Instead, once
the chicken is coated with crumbs, spray the pieces evenly with
oil.

Serves 4
1/4 cup vegetable oil
1 box plain Melba toast (about 5 ounces), processed to sand and
pebble texture ( "Coating the Chicken")
2 large eggs
1 tablespoon Dijon mustard
1 teaspoon dried thyme
3/4 teaspoon table salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper (optional)
4 chicken leg quarters , separated into drumsticks and thighs,
skin removed, and patted dry with paper towels

1. Adjust oven rack to upper-middle position and heat oven to
400 degrees. Line sheet pan with foil and set large flat wire
rack over sheet pan.
2. Drizzle vegetable oil over Melba toast crumbs in a shallow
dish or pie plate; toss well to coat. Mix eggs, mustard, thyme,
salt, pepper, oregano, garlic powder, and optional cayenne with
a fork in a second shallow dish or pie plate.
3. Working one piece at a time, coat chicken on both sides with
egg mixture. Set chicken in Melba crumbs, sprinkle crumbs over
chicken, and press to coat (see illustration 2 of Coating the
Chicken). Turn chicken over and repeat on other side. Gently
shake off excess and place on rack. Bake until chicken is deep
nutty brown and juices run clear, about 40 minutes.

STEP BY STEP: Coating the Chicken
1. To make Melba toast crumbs, place the toasts in a heavy-duty
plastic freezer bag, seal, and pound with a meat pounder or
other heavy blunt object. Leave some crumbs the size of pebbles
in the mixture.
2. Working one piece at a time, lay the chicken in the Melba
crumbs. Press a mix of sand and pebble crumbs onto the chicken,
flip and repeat on the remaining side, then shake off excess
crumbs.
 
Skinning Chicken
To help pull skin from chicken, particularly the legs, grasp the
skin with a paper towel so it doesn't slip out of your fingers.

Fried Chicken & Biscuits

3 pounds chicken pieces (I use chicken legs)
1 1/2 cups buttermilk
2 1/2 cups flour
2 tablespoons chopped fresh parsley
1 teaspoon dried oregano leaves
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup shortening
1/4 cup butter, more if necessary
1/4 cup chicken broth or water
1 tablespoon sugar
2 1/2 teaspoons baking powder
1/2 teaspoons baking soda

Place chicken into bowl. Pour buttermilk over chicken and marinate for 30-60 minutes. In separate bowl, mix together 1/2 cup flour with parsley, oregano, salt and pepper. Remove chicken from buttermilk and coat in flour mix. Pour 3/4 cup of buttermilk into shallow casserole dish. Set aside extra flour and buttermilk.

Melt shortening and butter in heavy skillet over medium-high heat. Add chicken; brown chicken pieces for 6-8 minutes, or until the chicken reaches the fried point you prefer. Place chicken in casserole dish on top of buttermilk.

Strain fat from skillet into measuring cup to equal 1/3 cup. If there is not enough fat add melted butter until you get 1/3 cup; set aside for later use. Pour broth into skillet and scrape up brownings left from chicken. Pour broth over chicken. Bake uncovered at 375°F for about 1 hour or until crisp and tender.

While chicken is cooking mix remaining flour with sugar, baking powder, and baking soda. Stir in 1/3 cup fat and remaining buttermilk to make a soft dough. Knead very lightly and roll out on lightly floured surface. You can read tips on making biscuits from scratch in the recipe Basic Homemade Biscuits. Cut dough into 2�?rounds.

Place biscuits on ungreased cookie sheet and bake in same oven with chicken for about 20-25 minutes or until golden brown.

COLONEL SANDERS STYLE KENTUCKY FRIED CHICKEN

2 pkgs. Good Seasons Italian dressing mix
3 tbsp. flour
2 tsp. salt
1/4 c. lemon juice
2 tbsp. butter, melted
1 c. milk
1 lg. fryer, cut up
1 1/2 c. pancake mix, with 1 tsp. paprika, 1/2 tsp. sage, 1/4
tsp. pepper
Oil for frying

Make paste from 1 package Italian seasoning, flour, salt,
lemon juice and butter. Brush on chicken to coat evenly.
Place in bowl and refrigerate several hours. Dip chicken
in milk, then pancake mix, then 2nd package of Italian
seasoning, coating well. Dust off excess. Lightly brown on
each side, then place in pans. Single layer - do not crowd.
Pans should have some oil on bottom first. Spoon remaining
milk on chicken. Cover with foil. Bake 1 hour at 350 degrees.
Uncover and bake 10 to 15 minutes at 400 degrees to brown and
crisp.

Bert's Southern Fried Chicken

Serves 4 to 6



1 Chicken (3 pounds), washed and cut into 8 serving

pieces

Salt and pepper

2 cups all-purpose flour

3 eggs

1/3 cup milk

Peanut oil for frying



Be sure to season the chicken early in the day;

otherwise, the seasoning just won't penetrate. You can

wrap the chicken in tinfoil to keep it warm, but Paula

prefers her chicken to be room temperature

and crispy than warm and not crispy. She puts it in

tinfoil pans and places parchment paper between the

layers. You'll need a well-seasoned cast-iron skillet

to make this.



1. Liberally sprinkle each piece of chicken with salt

and pepper several hours before cooking. Place it in a

dish, covered with plastic wrap, in the refrigerator.



2. Place the flour in a plastic kitchen storage bag.

When ready to cook, beat the eggs with the milk. Dip

the chicken pieces into the egg mixture, then place

each piece in the bag. Shake until chicken is coated.

Set the floured chicken on a plate while you heat the

oil.



3. Pour enough oil into a cast-iron skillet to come

only about halfway up the sides of the pan. This is

important, as the oil rises when each piece of chicken

is added. You must be careful not to let the oil spill

out while the chicken is frying; it can cause serious

burns or cause a grease fire if the grease lands on a

gas flame or electric cooktop. Turn the heat to medium

high; test by adding a drop

of water to the oil. If it sizzles, the oil is ready;

this takes about 4 to 5 minutes. Place about 4 pieces

of chicken into the hot oil. Allow to cook on the

first side about 8 minutes, and on the second about 6

minutes, until brown and crispy. Pieces with large

bones—the legs and thighs—may need an additional

minute per side to get completely done. Remove the

chicken from the oil and drain well on brown paper

bags. Cook the second batch of chicken.



4. Wrap tightly in aluminum foil to keep warm or place

in aluminum pans with parchment paper between layers

of chicken (like Paula does).

Lawry's All-American Fried Chicken

Thanks, Lawry's®

Ingredients



1 tbsp. each Lawry's® seasoned salt, Lawry's® seasoned pepper

1/2 cup all-purpose flour

1 (3 lb.) chicken, cut into serving pieces

enogh vegetable oil

Directions

In large resealable plastic bag, combine Lawry's® seasoned

salt, Lawry's® seasoned pepper and flour. Add chicken, a few pieces

at a time, and toss to coat. In 12" deep skillet, heat 1" oil over

medium-high heat and cook chicken, turning twice, 25 minutes or until

chicken is thoroughly cooked; drain on paper towels.

Makes 4 servings.

Southern Fried Chicken

Recipe courtesy Paula Deen.



Dip:

3 eggs

1/3 cup water

About 1/2 to 1 cup hot red pepper sauce (suggested: Texas Pete)



In a medium size bowl, beat the eggs with the water. Add enough hot sauce so

the

egg mixture is bright orange.



Dredge:

2 cups self-rising flour

1 tsp. ground black pepper

1 tsp. Lawry's seasoning salt

House seasoning, recipe follows



In another bowl, combine the flour and pepper. Season the chicken with

Lawry's and house seasoning.



1 (1 to 2-1/2 lb.) chicken, cut into pieces

Peanut Oil, for frying



Dip the seasoned chicken in the egg, and then coat well in the flour mixture.



Heat the oil to 350 degrees F., in a deep pot. Do not fill the pot more than

1/2 full with oil.



Fry the chicken in the shortening until brown and crisp.



Dark meat takes longer then white meat. It should take dark meat about 13 to

14 minutes,

white meat around 8 to 10 minutes.



Yield: 4 servings.



House Seasoning:

1 cup salt

1/4 cup ground black pepper

1/4 cup garlic powder



Mix ingredients together and store in an airtight container for up to 6

months.

Fried Chicken



2 (3-1/2 to 4 lb. ea.) chickens, each cut into 8 pieces

Kosher salt

4 large eggs, lightly beaten

1 quart buttermilk

1 cup mayonnaise

3/4 cup amber ale

1/2 cup finely chopped basil

1 tsp. dried oregano

1 TB + 1 tsp. sweet paprika

4 cups all-purpose flour

Freshly ground pepper

2 quarts vegetable or peanut oil



1. Season the chicken generously with kosher salt and let stand at room

temperature

for 20 minutes. Rinse the chicken and pat dry. 



2. In a large bowl, whisk the eggs with the buttermilk, mayonnaise, ale,

basil, oregano

and 2 teaspoons of the paprika. Add the chicken and turn several times to

coat.

Refrigerate for 2 hours. 



3. In another large bowl, combine the flour with the remaining 2 teaspoons of

paprika and

season generously with salt and pepper. Remove the chicken from the marinade,

shaking

off any excess. Dredge the chicken in the seasoned flour, pressing to help it

adhere. Transfer

the coated pieces to a wire rack. 



4. In 2 large, deep skillets with tight-fitting lids, heat the oil until it

registers 350° F., on a

deep-frying thermometer. Add the chicken to the skillets, cover tightly and

cook over

moderate heat until the pieces are golden on the bottom, about 12 minutes.

Turn the pieces,

cover and cook over moderately low heat for 10 minutes. Uncover and cook over

moderately

high heat, turning once or twice, until the chicken is crisp and deep golden

and an

instant-read thermometer inserted in the thickest part of the leg and breast

without

touching the bone registers 165° F., about 10 minutes longer. Drain the

chicken on

paper towel-covered wire racks and serve.



To make ahead: The chicken can be fried and served later at room temperature.



Serves: 8.

Southern Style Fried Chicken with Tangy Orange Mustard Sauce



4 whole eggs

1 teaspoon salt

2 teaspoons white pepper

1 heaping tablespoon poultry seasoning

2 cups buttermilk

4 cups cracker meal

8 6-ounce chicken breasts, pounded flat

3 cups canola oil



1. In a 3-quart mixing bowl combine the eggs, half of the pepper, half of

the salt, and half of the poultry seasoning, and beat with a whisk until

creamy. Whisk in the buttermilk. Set aside.



2 Place the cracker meal in a medium pan or bowl and add the remaining

season­ ings. Mix well.



3 Dip the chicken in the buttermilk-egg mixture, then into the cracker

meal

mix­ ture. Place the coated breasts on a dry platter. Repeat this step

until

all breasts are well coated.

In a large skillet, preheat the oil to medium to medium-high heat. Add

the

coated chicken breasts to the oil and cook, rotating often, for 8 to 10

minutes or until golden brown.

Remove from the oil and let drain on a tray or plate lined with a dry

paper

towel to absorb excess grease.



Serve with Tangy Orange Mustard Sauce (recipe follows).

SERVES 8



TANGY ORANGE MUSTARD SAUCE



1 cup orange marmalade

cup dijon mustard

2 tablespoons honey

1 tablespoon finely chopped orange zest

1/2 teaspoon lemon pepper

1 tablespoon sugar

1 tablespoon seasoned rice wine vinegar

1/2 teaspoon salt



In a small mixing bowl combine all ingre­ dients, and mix well.



Use immediately or transfer to a container with a cover and refrigerate

until needed.