Wednesday, October 13, 2010

Fried and baked

We enjoy fried chicken now and then but I don't like standing over a frying pan for any length of time and then worrying about whether the chicken is actually done.  We also like the chicken hot and spicy and when we had the fish market we sold a chicken fry from the Oakgrove Smokehouse Company in Louisiana.  It's not readily available here ( although I have occasionally had a case shipped up).  I think I have the coating and method down:

For 4 to 6 pieces of bone in skin on chicken( your choice of parts):
Combine 1 1/2 cups flour
                    2 - 3 tsp. cayenne pepper
                    2 tsp. salt
                    1 tsp. black pepper
                    1/2 tsp. celery salt

Mix a little water in a shallow bowl with one or two eggs
Lightly dredge the chicken pieces in the flour mixture, then the egg, and then thoroughly coat the chicken in the flour mixture again.
Brown the pieces in a frying pan with enough vegetable or peanut oil to reach up to 3/4 to 1 inch in the pan.  The oil should be heated to almost smoking. Brown 3-5 minutes on each side until the chicken gets golden and crusty.
Place the pieces in a baking dish and bake in a 325F oven for 30 minutes.
Raise the oven temp to 350F and bake 15 minutes more.

I like this method because I can do the browning early in the day and then bake before serving.

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