Many of you have requested this recipe from George Hirsch Lifestyle TV series. I am delighted to share.
Who doesn’t like fried chicken? However, frying chicken in the traditional manner can cause health concerns and take a long time to prepare correctly. The solution is my oven-fried garlic Chicken. It is as good as it looks. Perfect for making and taking to the tailgate or picnic, it tastes even better the next day! That's if you have any left.
Add a side of Mac and Cheese and wrap up with Double Chocolate Brownies for a perfect homestyle comfort menu.
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 a 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 the chicken. Cover and refrigerate for at least 30 minutes or overnight.
Preheat oven to 425 degrees F.
Place half of the flour in a bag and add additional flour as needed.
Place two pieces of chicken in the bag of flour at a time, close tightly, and shake the bag, coating the 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 the chicken is not crowded in a roasting pan. See Tips.
Place chicken in the oven at 425 degrees F. for the 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 the size of the chicken pieces.
After removing from the oven, let the chicken rest for 5 minutes and serve.
Tips:
- For crispy chicken, use a heavy gauge low-sided pan (to prevent the chicken from steaming).
- Do not overcrowd the chicken in the pan; allow air circulation.
- The oven-baked chicken fries in their 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 of white and dark meat that has a higher fat content.
- Trust the cooking times. Avoid opening the oven door to peek at the chicken while cooking. It will still be there. The temperature drops each time you open the oven door, causing the chicken to steam.
- To keep chicken crisp after cooking, place chicken on a wire baking screen until cool.
