Oven-fried chicken

Buttermilk is the key to melt-in-the-mouth chicken.

  • Preparation Time15 mins
  • Cooking Time40 mins
  • Serves6
  • DifficultyMedium
2 chickens, cut in 8 serving pieces
1.1 litres buttermilk
900g plain flour
1 tablespoon salt
1 tablespoon freshly ground black pepper
Vegetable oil or vegetable shortening

1) Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover with cling film and refrigerate overnight.

2) Preheat the oven to 180°C/gas mark 4.

3) Combine the flour, salt, and pepper in a large bowl. Take the chicken out of the buttermilk and coat each piece thoroughly with the flour mixture. Pour the oil into a large heavy-bottomed stockpot to a depth of 2.5cm and heat to 182°C on a thermometer.

4) Working in batches, carefully place several pieces of chicken in the oil and fry for about 3 minutes on each side until the coating is a light golden brown (it will continue to brown in the oven). Don't crowd the pieces. Remove the chicken from the oil and place each piece on a metal baking rack set on a sheet pan. Allow the oil to return to 182°C before frying the next batch. When all the chicken is fried, bake for 30 to 40 minutes, until the chicken is no longer pink inside. Serve hot.

Ina's Oven-Fried Chicken

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