Fried – no scratch that – oven baked chicken

Well, we all make mistakes right? One of the best ways of learning in the kitchen is making those mistakes. Megan and I definitely learned our lesson yesterday! We were craving fried chicken so we thought we’d make our own. Everything was ready – even the buttermilk ranch we made from scratch….but when we started to fry the chicken, everything went downhill.

As soon as I placed the chicken in the oil, it immediately began to burn the chicken. It was smoking so much and I had no idea what to do, I froze. Then I started screaming “where are the thongs?” and Megan immediately pulled them out so I could take the chicken out of the pan. Unfortunately our actions were a little too late because it set off the fire alarm. First in our apartment, then in the entire apartment complex! People evacuated and were left standing out in the rain for 30 minutes! That’s how long it took the fire department to get there to turn the alarm off. We felt so horrible, but thankfully nothing was actually damaged!

So, I immediately called Richard to ask what we did wrong. Lesson of the day: if the oil looks like it is smoking slightly (which it was) then it is too hot and needs to be thrown out.

We used the right oil for frying. Canola oil is a good one to use since it has a high smoke point (400 degrees) which means the temperature to which an oil can be heated before it smokes and discolors. But apparently our oil had hit its smoking point.

After all that, we were not ready to try frying again any time soon. So we decided to bake it in the oven. It still turned out great!

For the chicken:

  • 3 boneless- skinless chicken breasts
  • 1 cup buttermilk
  • 2 tsp sea salt (divided)
  • 1 cup all-purpose flour
  • 1 1/2 tsp baking powder
  • 2 tsp cayenne pepper or to taste
  • 1/2 tsp dried oregano
  • 1/2 tsp ground turmeric
  • 1 tsp onion powder
  • Freshly ground black pepper to taste
  • Oil for deep-frying
  • Cut chicken into bite size pieces.

Preheat oven to 400 degrees Fahrenheit.

In a large bowl combine the buttermilk, 1 teaspoon salt; then add the chicken. Refrigerate and marinate 1 hour or longer.

Meanwhile in a plastic food bag combine the flour, 1 teaspoon of sea salt, baking powder, cayenne pepper, oregano, turmeric, onion powder, and add black pepper to taste.

Using a slotted spoon to drain off the buttermilk remove the chicken several pieces at a time; about enough that your deep fryer can hold without crowding. Shake chicken in the bag of flour mixture to coat, shaking off any excess flour.

Place on a baking sheet lined with oil and spray each piece of chicken with cooking spray. Bake for 25 minutes, or until an internal temperature of 165F is reached.

For the buttermilk ranch:

  • 1 cup buttermilk
  • 1/2 cup mayonnaise
  • 1 teaspoon lemon juice
  • 1/8 teaspoon paprika
  • 1/4 teaspoon mustard powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 Tbsp chopped fresh parsley
  • 1 teaspoon chopped fresh chives
  • 1/4 teaspoon of dry dill (or a teaspoon chopped fresh)

In a medium bowl, stir together the buttermilk and mayonnaise until fully mixed. Add in the other ingredients, adjusting for taste.

Keeps for a week, covered in the fridge.


One thought on “Fried – no scratch that – oven baked chicken

  1. Pingback: Bell peppers stuffed with quinoa, black beans and cheese | carissacooks

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