We all love the crunchy goodness of fried chicken, but sometimes we’d like to skip the extra calories and fat that result from frying. Whether packed up in your picnic basket or piled high on a platter at brunch, this oven-fried chicken is a healthier alternative that still provides the home-style flavor and comfort of the real thing.
Serves | 4 |
- 1 whole fryer chicken, 3 to 4 lbs, cut into 8 pieces
- 2 cups buttermilk
- ½ tsp cayenne pepper, divided
- ½ cup butter
- 1 Tbsp vegetable oil
- 2¾ cup rice flour
- ¼ cup cornstarch
- 1 Tbsp baking powder
- 2 tsp salt
- ¼ tsp pepper, freshly ground
| Preparation | The night before, or for at least 2 hours before baking, soak the chicken in a mixture of buttermilk and ¼ tsp cayenne pepper in the refrigerator, stirring occasionally.
Preheat oven to 350ºF. Remove chicken from the buttermilk and drain on a rack. Place butter and oil on a baking sheet with sides, and place baking sheet in the oven to melt the fats, ensuring they don’t burn. Meanwhile, combine the remaining ingredients, including remaining cayenne pepper, in a bag or bowl. Mix well and dredge or shake the chicken to coat each piece completely.
Carefully remove the pan from the oven and place the floured chicken pieces, skin side down, in the melted fat. Return to the oven and bake for 30 minutes. Remove the pan from the oven, turn the chicken skin side up, return the pan to the oven, raise the heat to 400ºF and continue baking for 15 minutes. Remove from the oven and serve immediately.
Join FEAST and Schnucks Cooks Cooking School on Wed., April 25, at 6pm to make the tasty dishes in the menu below. Tickets are just $45 for a night of cooking, dining and wine. RSVP at schnuckscooks.com.
- Oven-fried chicken
- Creamy cucumber salad
- Fresh corn with red and green peppers
- Banana cake with caramel frosting