Ina's Oven-Fried Chicken

By Addie

Copyright 2002, Barefoot Contessa Family Style
Show: Barefoot Contessa
Episode: Sweet Home Supper

Ingredients

• 2 chickens (3 pounds each), cut in 8 serving pieces
• 1 quart buttermilk
• 2 cups all-purpose flour
• 1 tablespoon kosher salt
• 1 tablespoon freshly ground black pepper
• Vegetable oil or vegetable shortening

Preparation

Step 1

Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover with plastic wrap and refrigerate overnight.

Preheat the oven to 350 degrees.

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 1-inch and heat to 360 degrees F on a thermometer.

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 360 degrees F 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.
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REVIEWS: (293)

This was the best fried chicken my husband and I have ever had. It was easy to prepare and the coating became crisp and scrumptious. This is DEFINITELY a keeper. Also, the salad and mashed potatoes suggested as sides were the perfect accompaniments.

I have never made fried chicken before and my fiancée told me this was some of the best he has ever had! Thanks!!

The chicken comes out super moist the inside and crisp on the outside. This is an easy way to make fried chicken. I have made this recipe many times and it always turns out great if you keep the oil hot. I make it in a big deep pot like Ina. I fry the breast one at time so that the oil stays hot on the other side of pot when I flip the breast. I put the breasts in the oven immediately so the breasts can continue cooking while fry the smaller pieces. Also I usually change the oil after three or four pieces of chicken. Sometimes, I add cayenne and/or chili powder to flour to spice it up a bit.

I needed to make a large amount of fried chicken for a parish luncheon. This recipe made it very easy and I didn't have to stand over hot grease for a long time. Moreover, the chicken was crispy on the outside and moist inside!

This is a GREAT fried chicken recipe. It is so easy and is not nearly as messy as the other times I have made fried chicken. Thank you Barefoot Contessa for sharing another wonderful recipe!

I've always struggled with fried chicken. No more! This was fabulous and easy. I did a salt water/sugar brine on the chicken overnight. I separated half the chicken from the brine and did the last 6 hours in buttermilk just to test the theory that buttermilk is better. The chicken that was solely brined had a very thin crust which I don't like but was very flavorful only added a few shakes of Lawry's and it was perfect. The buttermilk ones had a much thicker, crunchier crust. For once, I actually ate the skin of the chicken. The meat, however, was not as flavorful, (even with the Lawry's but was more tender and still delicious. Also, the buttermilk chicken browned much faster in the oven than the brined one. In the future, I will use an egg wash if I choose to brine my chicken again. Both ways were delicious and memorable!

Ina never fails to deliver! This is the crunchiest oven fried chicken recipe I've tried. The buttermilk is key in achieving that thick crust. The chicken develops a fabulous texture, first from lightly frying to then oven baking. It combines the best of both methods. I prepared half of the chicken with just the s&p, as directed, the other half with seasonings that I normally use, which escalated the flavor to a whole new level. I also found that I had to brown my chicken a few minutes longer than stated, but my pieces were larger than the ones used in her recipe. Overall, super fantastic!

Love this recipe! I've made this twice now and it is the best way to fry chicken.

FABULOUS!!!!!!!!!!!!!!! so moist and tender, excellent flavor. Family loved it.