Picnic Perfect Oven Finished Fried Chicken!
A delicious fried chicken finished in the oven! NOTE: The longer you leave the chicken in the buttermilk mixture the more tender it will be, I recommend 12-24 hours but you can wait as little as an hour if you're pressed for time. How "hot" your chicken turns out will depend on how hot your hot sauce is.
Servings 4 servings
Ingredients
- 1 4 pound chicken cut into 8 pieces (wings, thighs, legs, breasts)
- 1 cup cultured buttermilk
- 2 tablespoons hot sauce (how hot is up to you)
- 1 ½ cups all purpose flour (or gluten free flour or fine almond meal for my grain free friends)
- 1 ½ tablespoons sea salt or kosher salt (don't panic, most of it stays in the bowl)
- ½ tablespoon black pepper
- 1 ½ teaspoons dried onion powder
- 1 teaspoon garlic powder
- ⅓ cup cup olive oil (the amount you use will depend on the size of your pan)
Instructions
- In a shallow baking dish, whisk together buttermilk and hot sauce. Place chicken in buttermilk mixture, turning so both sides have been coated. Leave chicken in dish (breasts and thighs skin side down) Cover and place in the fridge for at least an hour but as long as 24 hours. The longer, the better!
- Preheat oven to 425 degrees F and place rack in center of oven
- Mix flour and seasonings. Remove chicken from buttermilk mixture and dredge in flour so each piece is lightly coated. Set on a plate and discard remaining flour
- Place a large pan on high heat. Add enough olive oil to pan so that the entire bottom is well coated. When oil is very hot, carefully add chicken to pan. Lower heat to medium/high. When first side is golden brown (about 3-4 minutes) turn and brown other side. You may have to work in batches adding more oil to pan if needed
- Place browned chicken on a rimmed cookie sheet skin side up (I like to line the pan with parchment for easy clean up)
- Place in oven and cook for 40 minutes
- Remove from oven and serve piping hot, or serve cold the next day. So good either way!