Traditional southern-style fried chicken entails marinating the chicken in buttermilk, building a generous crust of seasoned flour and frying until golden-brown. Chicken responds as well to oven-frying as pan-frying, and cooks more uniformly in an oven. When pan-frying, only half of the chicken is submerged in cooking oil, while oven-frying envelops the chicken in dry heat. Other benefits include lower overall fat content, less prep work and less time needed for cleaning up.
Things You'll Need
Place the chicken in an airtight food-storage container and add 1 qt. of cold buttermilk. Marinate the chicken for a minimum of 12 hours in the refrigerator.
Heat the oven to 400 degrees F. Drain off any excess buttermilk and pat the chicken dry with paper towels.
Mix together 2 cups all-purpose flour, 1/2 tbsp. freshly ground black pepper and 1 tbsp. kosher salt and place in a shallow baking dish. Whisk together four eggs and 1 tbsp. heavy cream and set aside.
Melt 1/4 cup unsalted butter in a saucepan over low heat and pour in a 14-inch cast-iron skillet or baking dish. Coat each piece of chicken in the egg wash and coat thoroughly in the seasoned flour. Place each piece in the skillet skin-side-down. Heat the oven to 400 degrees F.
Bake the chicken for 20 minutes and turn over. Bake an additional 20 minutes, or until it reaches a minimum internal temperature of 165 degrees F. Gauge the chicken’s temperature by inserting a meat thermometer of the breast and the thigh.
References and Resources"The Professional Chef 8th Edition"; The Culinary Institute of America; 2006
"Epicurious"; Mom's Baked Fried Chicken and Gravy; Pam Ross; May 1998