Thursday, April 05, 2012
Thanks Dad! Thanks Mom!
You might be tempted to make this with the skin removed, but resist that impulse. Go for this version with it's mid-century innocence when we didn't know that fried foods could clog arteries. If the oil is hot enough the skin doesn't absorb too much and some fat will fall through the cooling rack rungs to the bottom of the cookie sheet, so there, it's almost virtuous. Also it's totally delicious.
This is pure comfort food in my book! Warm, juicy savory mouth watering fried chicken with a crisp golden brown skin. I used organic Rosie brand cut up chicken and was really pleased with the flavor. If you are only going to enjoy this treat every now and then find the best bird you can to cook up.
So now you know why I say 'Thanks' to my Dad. He loved this chicken and made sure that we learned how to cook it. We had it for dinner, but also cooked it up in advance if we were going to take it on a picnic. It's excellent cold, too. My Mom gets the biggest 'Thanks' because she showed us how to cook this up right and gave me the recipe, too, so that I could pass it on to you.
Oven Baked Fried Chicken
Good hot with biscuits, or cold for a picnic to Izaak Walton lake, this has been a long-time family favorite.
1 cup flour ½ teaspoon salt ½ teaspoon pepper ½ teaspoon poultry seasoning 1 frying chicken, cut into 8 pieces Vegetable oil for frying In a deep dish or pie pan stir together the flour, salt, pepper and poultry seasoning. Coat chicken in the flour mixture, shake off excess and set aside on a piece of waxed paper. (Note: At this point I chill the chicken for a half hour).
Still enjoying the tulips in my garden. Here is a close up that shows the beautiful markings on the interior.