Oven-Fried Chicken

By cindygwest

Ingredients

• Gravy:
• Soak: 2 each chicken breasts, thighs, drumsticks, and wings (breasts cut in half)
• 1 cup buttermilk
• 4 T. unsalted butter, melted
• Combine: 1 1/2 cups all purpose flour
• 1 T. kosher salt
• 1 T. paprika
• 1 T. black pepper
• 1 t. garlic powder
• 1 t. dried thyme
• 2 cups peanut oil
• 1/3 cup all purpose flour
• 2 1/2 cups chicken broth
• 1/2 t. cider vinegar
• 1/2 t. soy sauce
• salt and pepper to taste

Details

Servings 5

Preparation

Step 1

Soak chicken in buttermilk, at least 30 minutes or up to 12 hours.
Preheat oven to 350. Coat a baking sheet with the melted butter, then line with a rack.
Combine flour, salt, paprika, pepper, garlivc powder, and thyme in a large bowl. Remove chicken from buttermilk and dredge in flour mixture.
Heat oil in a cast-iron skillet or saute pan over medium to 360.
Fry chicken in two batches, five pieces at a time, until golden, 3 minutes per side. Transfer chicken to prepared rack, skin side up.
Bake chicken until an instant-read thermometer inserted into a breast registers 170 or 175 for thighs and legs, 30 - 40 minutes. Transfer chicken to a platter and loosely cover to keep warm. Reserve the drippings from the baking sheet for gravy.

Gravy:

Heat the chicken drippings in a sauce pan over medium heat.
Whisk in flour until bubbly, 1 minute. Off heat, whisk in broth.
Heat gravy ove4r medium-high, whisking constantly, until boiling. Reduce heat to a simmer and cook 1 minute. Whisk in vinegar and soy sauce; season with salt and pepper.