Cast Iron Oven-Fried Chicken
Could we find a way to replicate the crunchy exterior and juicy meat of deep-fried chicken in the oven?
Why This Recipe Works
Many of us crave fried chicken more often than we're willing to put in the time and effort to make it. We wanted to find an easier way to get that crunchy, deeply seasoned exterior and juicy meat we all love—without deep frying. This meant using the oven instead of the stovetop. We started by preheating a 12-inch cast-iron skillet in a 450-degree oven. Next, we dredged the chicken in a well-seasoned flour mixture; added just ½ cup of vegetable oil to the preheated skillet; placed the chicken, skin side down, in the skillet; and returned the skillet to the oven to “fry” the chicken. We flipped the chicken halfway through cooking, which helped crisp both sides of the chicken. Is this oven-fried chicken absolutely indistinguishable from true deep-fried chicken? No. But because it is fried in just ½ cup of oil, it is quite a bit easier to make and has many of the same attributes.
© 2018 America's Test Kitchen. All rights reserved.