Oven Fried Chicken Revisited

Take plump free-range chicken drumsticks; soak 'em in a spiced up buttermilk mixture; let 'em ruminate and get happy in the refrigerator for a while, then coat 'em in a mixture of cracker crumbs and flour;  let 'em settle in for a minute then fry 'em in a little butter and oil and finish 'em in the oven and what have you got?  

The best darn chicken you'll ever make - honest. Incredibly crispy and crunchy outside crust with tender moist and incredibly flavorful meat - it is absolutely utterly amazing and well worth repeating on a regular basis.

That's what I just did and I apologize if I'm boring you but it's just the way it's got to be. You see, this blogging business can be tough because the things that you end up really loving shouldn't be repeated very often for the sake of your regular readers; however, there are times exceptions must be made.

Now make a list of the ingredients and head to your local market. Your loved ones are gonna' thank you big time. 

Buttermilk Oven Fried Chicken (inspired by  myrecipes.com)

2 cups buttermilk

1 teaspoon dry mustard

2 tablespoons hot sauce (I used Franks)

1/2 teaspoon cayenne pepper

1-1/2 teaspoons garlic powder

1-1/2 teaspoons onion powder

1 teaspoon salt

1-1/2 teaspoons freshly ground black pepper

2 pounds chicken pieces (approx.. 6 pieces) (I used drumsticks, but thighs are great too)

Whisk together buttermilk, dry mustard, hot sauce, cayenne, garlic and onion powder, salt and pepper. Pour into a deep bowl or large zip bag and add chicken pieces. Marinate in refrigerator overnight or for a minimum 12 hours.

2/3 cup all purpose flour

2/3 cup cracker crumbs (I used crushed saltines)

1 teaspoon salt

1 teaspoon freshly ground black pepper

3 tablespoons butter

2 tablespoons vegetable oil

Preheat oven to 425. Place flour, cracker meal, salt and pepper into a zip bag. Remove chicken from marinade (discard marinade) and coat one piece of chicken at a time with flour/cracker meal, shaking off excess. Place onto a wire rack and allow to sit for 10 minutes before continuing. Meanwhile heat butter and oil in a large oven proof skillet. Add chicken and cook until golden brown on one side – 4 to 5 minutes over medium heat. Flip chicken over and immediately place into oven. Cook for 30 to 40 minutes or until a thermometer registers 165. 

A year ago -   Black Plum Cobbler

Two year's ago -  Cuban Sandwich

Comments

[Lea]

3 ingredients that you use that I think add to the wonderful factor of your recipe are: dry mustard - love that zing!, Cracker crumbs - a nice crunch and flavor profile that can't be matched and has been ignored of late in favor of panko, and butter with the oil to fry! The flavor there is just perfection!

[June]

Thank you Lea and you're right about all 3. When I think of the hours I've spent trying to perfect fried chicken! Who knew, the oven does the job perfectly.

[Lorraine]

You can make this chicken for me anytime, and I won't care if it is a repeat. Going to steal it this weekend and make it for T since he is now home!

[June]

Lorraine - Yippy, yahoo and cowabunga! T's HOME!!! As for the chicken...make tons, OK?