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Old 08-14-2007, 07:44 PM   #1
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Oven Fried Chicken

This is very good--*See Note Below

Oven Fried Chicken

1/4 cup margarine or butter
1/2 cup all-purpose flour
1 teaspoon salt
1 teaspoon paprika
1/4 teaspoon pepper
2-1/2 to 3 lbs. broiler-fryer chicken, cut up

I made 8 chicken legs and I used 1/2 cup margarine.

Preheat the oven to 425. Heat margarine in rectangular pan, 13x9x2 inches-I used a cake pan-until melted. Mix flour, salt, paprika and pepper. Coat chicken with this mixture. Place chicken skin side down in pan. Bake, uncovered for 30 minutes. Turn chicken; bake until thickest pieces are done, about 30 minutes longer. I baked it a little longer.

Note: Depending on how much chicken you are baking, use more or less butter and flour.

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Old 08-14-2007, 09:33 PM   #2
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Hmmm. I've made chicken similar to this all my life, but I've never started it skin-side down in melted butter.

I'll try it! Cool!

Lee
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Old 08-14-2007, 09:54 PM   #3
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Welcome to DC Roxy. Thanks for the idea. I've done something simiular to this using cracker crumbs as a coating! Enjoy!!
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Old 08-15-2007, 08:22 PM   #4
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Oh, and Roxy - try some poultry seasoning in your flour.

Here in New England, we use Bell's, in the little yellow box (I think it's still packaged that way - I hope so!).

Lee
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Old 08-15-2007, 08:27 PM   #5
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Quote:
Originally Posted by QSis
Oh, and Roxy - try some poultry seasoning in your flour.

Here in New England, we use Bell's, in the little yellow box (I think it's still packaged that way - I hope so!).

Lee
I buy one of those little yellow boxes every November and toss what's left of the one I bought the November before.
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Old 08-15-2007, 08:31 PM   #6
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Love oven-fried chicken. I always start with mine skin side down. Been doing that for nearly 40 years. Great way to "fry" chicken, especially if you want lots of leftover cold fried chicken for a picnic. That's one of my family's favorite picnic foods.
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Old 08-15-2007, 08:53 PM   #7
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How is this different than fried in a frying pan? The use of butter or margarine instead of oil? Less splatter/cleanup?
Aside from that, all the ingredients and the cooking time is the same as when I fry chicken on the stove.

This "Enquiring" mind wants to know
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Old 08-15-2007, 09:02 PM   #8
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Quote:
Originally Posted by pacanis
How is this different than fried in a frying pan? The use of butter or margarine instead of oil? Less splatter/cleanup?
Aside from that, all the ingredients and the cooking time is the same as when I fry chicken on the stove.

This "Enquiring" mind wants to know
When deep frying the chicken where it can be submerged in hot oil, you are using conduction heating that is much faster than convection (cooking in 360 degrees for submersion....angular degrees, not heat). Oil conduction can also impart flavors of the medium to the batter. For Oven fried, you use a combination of conduction and convection (conduction typically in 180 degrees and convection for the other 180 degrees). The methods change the cooking time, the amount of oil absorbed, and depending on time, the tenderness and juiciness of the meat.
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Old 08-16-2007, 02:47 AM   #9
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looks good roxy.

for health reasons, my wife makes this without the butter, just spraying the pan with pam. in order to make up for the obvious lack of flavor, she uses kellog corn flake crumbs mixed with a little seasoned salt.

first, the chicken is dipped in milk, then is coated with seasoned corn flake crumbs. it is baked uncovered for about an hour at 375.
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Old 08-16-2007, 07:01 AM   #10
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Thanks for the explaination, keltin. I was talking about using a minimal amount of oil in a frying or saute pan though, not deep frying.
I use Better Homes and Gardens cookbook for my fried chicken which says 15 minutes uncovered to brown both sides, 25 minutes covered and 10 minutes uncovered again. Maybe when it's covered it resembles the conduction/convection cooking method you mentioned... It's always cooked through and very juicy. I use thighs.

One way to find out the difference is for me to use the oven recipe posted and see myself. You can never eat enough fried chicken
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