Oven Fried Chicken

Oven Fried Chicken

Oven Fried Chicken

Yield: Serves 4-6


1 each breast (cut into 2 pieces), leg, thigh, wing of 1 chicken
1 each yellow onion, sliced thin
6 cups buttermilk
2 Tbsp. kosher salt
½ tsp. cayenne pepper
4 cups flour, for dredging
5 each eggs, beaten together
4-5 cups panko (Japanese style bread crumbs)
Canola oil, for frying


  • Place the chicken in a large shallow bowl. Add the onion, buttermilk, 4 tsp. of the salt and the cayenne. Stir well, cover and refrigerate overnight.

Oven Temperature: 490-520 degrees

  •  Put the flour and remaining 2 tsp. salt into a large shallow bowl and mix together. Put the egg mixture into a second bowl of the same size and use a third bowl for the panko.
  • Working in batches dredge the chicken pieces in the flour to coat completely and shake off any excess flour. Then put them in the egg mixture, turning to coat completely. Let excess egg drip back into the bowl and dredge in the panko. Put each piece of battered chicken on a parchment lined tray or cooling rack to set up while you batter the rest. Let chicken rest for up to 1 hour before cooking.

Flame Height: 2.6

  • In a large cast iron skillet, heat ½ -in. of canola oil in the center of the oven for about 10 minutes to 345 degrees. Use a candy or oil thermometer to measure this.
  • Remove the pan to the mantle and carefully put as many pieces of chicken as will fit easily, skin side down in the pan. Cook just inside the doorway. After 5 minutes, rotate the pan 180 degrees and cook 5 minutes more. Remove the pan to the mantle again and carefully turn the chicken skin side up. Slide pan back to the center for 10 more minutes, rotating 180 degrees during this time.
  • Remove chicken to cooling rack lined with paper towels below. Slide skillet back into the center of the oven, reheating to the oil to 345 degrees. Then add the next batch of chicken and follow the same steps until all the chicken is cooked.
  • If the oven is dropping in temperature below 450 degrees, remove the pan from the oven, raise the flame height to 5 and bring to oven back to 490 degrees before putting pan back into the oven to reheat oil at the previous 2.6 flame height.
  • Once the cooked chicken has drained of oil, you can keep it in warm in a 200 degree oven while the rest of the chicken is cooking.




Leave a Review


Facebook Twitter YouTube RSS houzz

Subscribe to our mailing list