Oven-Fried Chicken

8 comments

Appears in Cook's Country October/November 2005

Crunchy-coated fried chicken is utterly irresistible, but it can be a real pain. We wanted to mimic the best of fried chicken with a minimum of fuss-and bake it, not fry it.

SERVES 8

Oven-Fried Chicken

WHY THIS RECIPE WORKS

We marinated our Oven-Fried Chicken in highly seasoned buttermilk flavored with mustard, garlic powder, black pepper, and hot pepper sauce. Soaking the chicken for at least one hour, or even better, overnight, allowed the flavors to penetra...

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