Saturday, January 16, 2010
Money Saving Oven Fried Chicken...
Now cutting up the chicken, was not a pleasant experience for me. I'm one of those people who can get grossed out pretty easily with raw meats of any kind. Especially when there are still feathers and skin attached....ick! But luckily, my hero of a husband was around to take apart most of the chicken. He did most of the dirty work. I still had to seperate the thigh and the drumsticks myself, and the wings and little drumsticks (I'm not sure what they are really called, biceps, lol?) all by myself. Again, not pleasant, but I was able to wear my gloves (seriously think that I'm one step away from a hair net, ha ha), and it was a good experience. Other than taking apart the chicken the rest was easy. But if you don't want to, or know how to take apart a chicken, then by all means, just buy the already cut up chicken, they had one at the commissary called select pieces, it has drumsticks, thighs and breasts, so that would have probably worked. You could also use just thighs or drumsticks if thats your preference. I like the breast, so if I wasn't trying the recipe the way it called for it, I probably would have just done some boneless, skinless breasts. But thats just personal preference. So here's the recipe:
OVEN FRIED CHICKEN
1/4 cup butter or margarine (I used butter)
1/2 cup all purpose flour
1 heaping tsp of paprika
1/2 tsp salt
1/4 tsp pepper
(I added a tsp of tony's seasoning)
1 cut up whole chicken (3 to 3 1/2 lbs)
Heat oven to 425, melt the butter in a 13x9 in pan in the oven.
In a large food storage bag, mix dry ingredients (flour down to tonys). Put the chicken in the bags and shake really good to make sure its completely coated with flour mixture. Place chicken skin side down in a single layer on top of butter in pan.
Bake uncovered for 30 minutes. Remove pan from oven, turn chicken, using tongs. Bake another 30 minutes longer. If chicken sticks to pan (mine did not), gently loosen it with fork or turner.
Now I will say that I like to cook my chicken with the skin on, to get the juices and what not. But when I'm ready to eat it, I take the skin off. I'm not a skin eater. But the flavor still turned out great. You can always lighten up the recipe by removing the skin before cooking, and not melting the butter in the pan, but drizzling a bit of it (say 2 tbl) over the chicken after turning it.