Oven-Fried Chicken Breasts

By BobD

Add sweet tea to the marinade; the tannins help tenderize the poultry while the sugar gives it a light cure. The accompanying gravy gets a ton of flavor from strips of caramelized onion.

Ingredients

• For the Chicken:
• 44 skinless, boneless chicken breasts (5 ounces each)
• 44 cups  brewed sweetened iced tea
• 1 1/21 1/2 tablespoons  worcestershire sauce
• 11 tablespoon  tabasco
• 11 tablespoon  dried thyme
• Kosher salt
• 2cups2 cups all-purpose flour
• 3/43/4 teaspoon  cayenne pepper
• 11 teaspoon  smoked hot Spanish paprika (pimentón de la Vera)
• 11 teaspoon  garlic powder
• 11 teaspoon  onion powder
• 11 teaspoon  freshly ground pepper
• 11 tablespoon  unsalted butter
• 22 tablespoons  canola oil
• For the Gravy:
• 22 tablespoons  canola oil
• 11 large  white onion, thinly sliced
• 1/2teaspoon1/2 teaspoon dried thyme
• pinch  of sugar
• 22 tablespoon(  dry sherry
• 11 cup  chicken stock
• 11 teaspoon  cornstarch, dissolved in 1 tablespoon of water
• salt and freshly ground pepper

Details

Servings 4
Cooking time 30mins
Adapted from cooking.com

Preparation

Step 1

Preheat the oven to 375°. In a bowl, combine the flour, cayenne, paprika, garlic powder, onion powder, pepper and 1 teaspoon of salt. Drain the chicken, pick off the thyme and dredge in the seasoned flour.

In a large ovenproof nonstick skillet, melt the butter in the oil. Add the chicken and cook over high heat until browned, about 5 minutes. Turn and cook for 2 minutes longer. Transfer the chicken to the oven and roast until white throughout, 5 minutes.

Heat the oil in a skillet. Add the onion, cover and cook over moderate heat, stirring, until softened, 5 minutes. Add the thyme and sugar and cook until the onion is caramelized, 15 minutes. Add the sherry and cook until evaporated. Whisk in the chicken stock and dissolved cornstarch and bring to a boil, stirring, until thickened. Season with salt and pepper. Spoon the gravy over the chicken and serve.