BUTTERMILK-MARINATED OVEN-FRIED CHICKEN

By AJloves2cook

Recipe developed for the Wolfgang Puck Pressure Oven (Recipe courtesy Wolfgang Puck)

Ingredients

• OVEN-FRIED CHICKEN:
• 2 1/2 Lbs Bone-In CHICKEN PIECES
• 2 Cups BUTTERMILK
• 1/2 Yellow ONION, grated
• 1 tsp PAPRIKA
• 1 tsp Dried OREGANO
• 2 tsp Kosher SALT
• 2 tsp Freshly Ground Black PEPPER
• 2 cups All-Purpose FLOUR
• 1 tsp GARLIC POWDER
• 1 tsp ONION POWDER
• 1/2 tsp CAYENE
• HONEY-MUSTARD SAUCE:
• 1 cup good-quality bottled regular or low-fat MAYONNAISE or plain
• Greek YOGURT, or 1/2 cup of each
• 1/4 cup HONEY
• 2 Tbsp Dijon MUSTARD
• 1 Tbsp Freshly Squeezed LEMON JUICE
• Kosher SALT
• Freshly Ground Black PEPPER

Details

Servings 4
Preparation time 80mins
Cooking time 95mins
Adapted from puckoven.com

Preparation

Step 1

1) Pull off and discard the skin from the chicken pieces, carefully using a small, sharp knife to help you if necessary. Set the chicken aside.

2) In a mixing bowl large enough to hold all the chicken pieces comfortably, stir together the buttermilk, grated onion, paprika, oregano, and 1 teaspoon each of the salt and pepper. Add the chicken pieces, turning them to coat them evenly with the buttermilk mixture. Cover the bowl with plastic wrap and refrigerate for 1 hour to marinate the chicken.

3) Preheat the oven to 450°F and set the function to ROAST. Place a flat wire rack inside a roasting pan large enough to hold the chicken pieces.

4) On a large plate or platter, combine the flour, garlic and onion powders, cayenne, and remaining salt and pepper. Stir them well with a small whisk or the back of a fork until blended.

5) Remove the chicken from the refrigerator. Lift out the pieces from the marinade and transfer them to several layers of paper towels. A piece at a time, turn the chicken in the seasoned flour mixture to coat it evenly all over, gently tapping it to shake off excess and then placing it on the rack in the roasting pan. When all the chicken has been coated and placed on the rack, transfer the pan to the oven.

6) Roast the chicken for 10 minutes, then turn the Vent Release Valve to VENT and wait for all air to escape. After vented, slowly raise the Sealing Lever and press the Door Release Button to open the door. Using tongs or a fork, gently turn the pieces over and continue roasting -- for about 10 minutes for white meat, 15 minutes for dark meat – by placing Vent Release Valve to SEAL and lowering the Sealing Lever to the SEAL positing. The chicken is done when an instant-read thermometer inserted into the meat in the thickest part of a piece not touching bone registers 165°F. As the chicken is done, remove it to a heated platter and cover loosely with aluminum foil to keep it warm.

7) While the chicken is cooking, prepare the Honey-Mustard Sauce: Put the mayonnaise or yogurt, or half of both, in a mixing bowl with the honey, mustard, and lemon juice. Stir with a whisk or fork until blended and season to taste with a little salt and pepper.