When the Cooking Channel first started out, Sara Moulton had a daily live cooking show. I used to watch her faithfully, she did a terrific job of cooking and teaching, all the while answering questions from callers. One of my favorite recipes she made on her program is this Oven Fried Chicken from her friend and fellow cookbook author, Jean Anderson. Everybody loves this chicken and it's excellent served cold from your picnic basket. All you have to do is dip the chicken in the melted butter and garlic, coat with the fresh bread crumbs and bake. In my 12 inch dutch oven, the chicken cooked for a full hour with 12 coals around the base of the oven and the lid completely covered with 26-28 briquettes. If you bake it in your 14 inch oven the chicken won't be swimming quite so much in the butter. Be sure to take the time to whirl up some fresh bread crumbs in your food processor, it really does make a difference. Crispy and golden, you'll never miss frying with this rich, buttery recipe.
Jean Anderson's Oven Fried Chicken
12 Tblsp (1 1/2 sticks) unsalted butter
3 garlic cloves, minced
2 cups fresh bread crumbs
2/3 cup freshly grated Parmigiano-Reggiano
2 tsp kosher salt
Freshly ground black pepper to taste
One 3 1/2 pound chicken, cut into 10 pieces (or all thighs, wings, or breasts if desired)
Lightly oil or spray dutch oven.
In small saucepan, combine the butter and garlic. Heat over medium heat until the butter has melted. Pour into a large bowl and cool to room temperature.
In a large bowl mix the bread crumbs, cheese, salt and pepper.
Dip each chicken piece, one at a time, into the melted garlic butter.
Transfer to the bread crumb mixture and turn until coated on all sides.
Arrange chicken in single layer in dutch oven.
Drizzle on any of the remaining melted butter.
Bake at 350 degrees for 50 to 60 minutes or until lightly browned and cooked through.
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Dip chicken in garlic butter then coat with crumbs  |
When I roast a whole chicken in my Deep 12", I like to place a trivet at the bottom of the dutch oven, this keeps the chicken from sitting in the liquid and creates a convection like effect. This keeps the skin crispy all the way around.
ReplyDeleteGreat idea Jack, will probably try that next time around, thanks for the reminder! Liddy
ReplyDeleteGracious sakes, that looks yummy! I got me a couple trivets or racks for my Dutch ovens and I'm glad Jack gave that reminder too. I haven't done much Dutch cookin since surgeries so I would have forgotten to use them.
ReplyDeleteSassy