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Oven Baked Chicken
Jan. 15th, 2007 09:43 pmToday's experiment... Successful!
I just had my sister tell me that my oven baked chicken is better than our mothers! *shock* *blink*
I haven't really been following a set recipe, but I have to put some of the credit towards Alton Brown. This time around I made thighs and last time I made drumsticks, and both times I soaked them in buttermilk. I would not have thought of doing that accept for having watched Good Eats.
The ever so vague Oven Baked Chicken recipe: Put a few shakes of paprika, a few grinds of black pepper, and a dash of chili powder into a bag. Add a tiny dash cinnamon and another equally tiny dash of cloves, and about a half teaspoon to teaspoon of dried minced garlic into the bag as well. Put the chicken in the bag and distribute the goodness. Put the bag in a container just big enough to hold the chicken in a single layer. Pour in just enough buttermilk to cover the chicken. Let that sit in the fridge giving it a few turns before using. How long to soak? The drumsticks were put in late the night before they were cooked for dinner. The thighs due to some troubles only got about a five hour soak.
After the chicken has been able to get a good soak drain off the liquid. I believe Alton let it sit for a little bit on a rack back in the fridge, but I just give it a little bit of a shake before putting it in the dredge. The dredge? A little flour with a few grinds of pepper and a little paprika. Coat it all over with the flour dredge and shake off the excess. Place on either a silicon baking mat or a sheet of parchment, then place that in a sheet pan in the oven at 375 degrees F. Cook for roughly 45 minutes giving it a turn halfway through.
You will note that I did not pour on melted butter at any stage like some recipes call for. This does not need the melted butter. The buttermilk soak adds moisture, and the fat on the skin side provides all the fat it needs.
Cost? Four thighs on sale for $1.50, about one fifth of a $1.99 bottle of buttermilk, and whatever the half cup or so of flour, and few dashes of seasoning cost. In other words much, much less than the fast food places would have charged for four two three-quarter pound servings of chicken thighs.
And really, how often are you told, "I hate to say this, but I think this is better than what mom used to make."
I just had my sister tell me that my oven baked chicken is better than our mothers! *shock* *blink*
I haven't really been following a set recipe, but I have to put some of the credit towards Alton Brown. This time around I made thighs and last time I made drumsticks, and both times I soaked them in buttermilk. I would not have thought of doing that accept for having watched Good Eats.
The ever so vague Oven Baked Chicken recipe: Put a few shakes of paprika, a few grinds of black pepper, and a dash of chili powder into a bag. Add a tiny dash cinnamon and another equally tiny dash of cloves, and about a half teaspoon to teaspoon of dried minced garlic into the bag as well. Put the chicken in the bag and distribute the goodness. Put the bag in a container just big enough to hold the chicken in a single layer. Pour in just enough buttermilk to cover the chicken. Let that sit in the fridge giving it a few turns before using. How long to soak? The drumsticks were put in late the night before they were cooked for dinner. The thighs due to some troubles only got about a five hour soak.
After the chicken has been able to get a good soak drain off the liquid. I believe Alton let it sit for a little bit on a rack back in the fridge, but I just give it a little bit of a shake before putting it in the dredge. The dredge? A little flour with a few grinds of pepper and a little paprika. Coat it all over with the flour dredge and shake off the excess. Place on either a silicon baking mat or a sheet of parchment, then place that in a sheet pan in the oven at 375 degrees F. Cook for roughly 45 minutes giving it a turn halfway through.
You will note that I did not pour on melted butter at any stage like some recipes call for. This does not need the melted butter. The buttermilk soak adds moisture, and the fat on the skin side provides all the fat it needs.
Cost? Four thighs on sale for $1.50, about one fifth of a $1.99 bottle of buttermilk, and whatever the half cup or so of flour, and few dashes of seasoning cost. In other words much, much less than the fast food places would have charged for four two three-quarter pound servings of chicken thighs.
And really, how often are you told, "I hate to say this, but I think this is better than what mom used to make."
