Oven-Fried Chicken Breasts Recipe at Cooking.com

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"I admit that nothing can stand in for good fried chicken," says John Currence. "But this is a hell of an impostor." He adds sweet tea to his 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.

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  • 30 mins

Ingredients

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

Preparation

Step 1

In a resealable plastic bag, coat the chicken with the tea, Worcestershire, Tabasco, thyme and 1 tablespoon of salt. Refrigerate overnight.


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.


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