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Many of you have requested this recipe from George Hirsch Lifestyle TV series. I am delighted to share.
Who doesn’t like Fried Chicken? But frying chicken in the traditional manner can make for health concerns and take a long time to prepare it correctly. Solution, my Oven Fried Garlic Chicken. It is as good as it looks. Perfect for making and taking to the tailgate or picnic. When prepared ahead, tastes even better the next day! That's if you have any left.
George’s Oven Fried Garlic Chicken
Makes 8-10 pieces
chefgeorgehirsch.com | George Hirsch Lifestyle
1 whole chicken cut into 8 - 10 pieces, or pre cut from butcher
Juice of 1/2 fresh lemon
2 cups flour, approximate
paper bag or food safe plastic bag
For The Chicken Rub
1 teaspoon each: dried basil, oregano, thyme, sweet paprika
1/2 Tablespoon garlic powder
Pinch of fresh ground nutmeg
Pinch sea salt and ground black pepper to taste
Combine all seasonings for chicken.
Add seasoning rub to chicken coating each piece, then squeeze lemon juice over chicken. Cover and refrigerate for at least 30 minutes or overnight.
Preheat oven to 425 degrees F.
Place half of flour in bag and add additional flour as needed.
Place two pieces of chicken in the bag of flour at a time, close tightly and shake bag coating chicken evenly. Remove flour coated chicken with tongs and shake off any excess flour. Place flour coated chicken in a low-sided heavy gauge roasting pan. Repeat until all chicken has been coated with flour. Make sure chicken is not over crowed in roasting pan. See Tips.
Place chicken in oven at 425 degrees F. for first 15 min or until chicken begins to color (you will smell aroma), then lower oven to 350 degrees F. for 30 - 35 minutes until golden brown or until done. Time depends on size of chicken pieces.
After removing from oven, let chicken rest for 5 minutes and serve.
- For crispy chicken, use a heavy gauge low sided pan (to prevent chicken from steaming).
- Do not overcrowd chicken in pan, allow for air circulation.
- The oven baked chicken fries in its own fat. Using just breasts (white meat) does not oven fry as well due to lower fat content. For best results cook with a mixture white and dark meat that has a higher fat content.
- Trust the cooking times. Try not to open the oven door to peak at chicken while cooking. It will still be there. Each time you open the oven door the temperature drops in the oven causing chicken to steam.
- To keep chicken crisp after cooking, place chicken on a wire baking screen until cool.