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Old 09-27-2014, 11:31 AM   #1
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BBQ chicken

The recipe I have says to mix 1 package of thick and creamy ranch dip with oil until blended ,brush on wings .bake for 30 min. At 350..last 20 minutes. Baste with BBQ sauce. The question I have is when I put the ranch dressing mixed with oil if this process for the chicken be consider oven frying? I thought bec. Has oil on it it could be consider that. Thanks

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Old 09-27-2014, 11:40 AM   #2
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You're baking chicken and this has nothing to do with BBQ.
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Old 09-27-2014, 11:48 AM   #3
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Technically true, and I agree. But the term "BBQ" is used so loosely that anything basted with bbq sauce is called "BBQ"......lol...
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Old 09-27-2014, 11:53 AM   #4
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It is not oven frying. It's baked chicken with ranch and BBQ sauce.
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Old 09-27-2014, 12:00 PM   #5
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I thought bec. Of the oil spread on the chicken it would be considered oven frying. What is oven frying?
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Old 09-27-2014, 12:13 PM   #6
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Could some one explain what oven frying is? Thx
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Old 09-27-2014, 12:16 PM   #7
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I say to forget the ranch dressing mix. The company tells you to add it to mashed potatoes, use it with chicken, put it in soups, use as a sauce for veggies, etc. I wouldn't be surprised to see them tell you to put it on watermellon. IMHO, you are better off simply seasoning your chicken with any, or a mixture of the following: salt, coarse-grind pepper, sage, rosemary, basil, oragano, garlic, or paprika. I often smear my favorite hot sauce on chicken before grilling, or baking.

A simple coating of salt, pepper, and any of the above, and popped into the oven will give you exceptional roasted chicken, if the meat is cooked to the proper temperature.

Our favorite oven-fried chicken goes like this; Make egg wash with an egg and a little milk. Combine 3/4 tsp. salt, and 1 1/2 tsp. black pepper to 1 cup AP flour. Dredge skin-on chicken in egg wash, then coat in flour. Fry in 3 inches oil until lightly browned. Place on a parchment paper lined cookie sheet and place into a 350 degree oven for 40 minutes. rEmove and serve with your favorite sides.

My favorite seasoned flour recipe is this (not so secret blend of 13 herbs and spices ) -
1/2 cup all-purpose flour
1 1/2 tsp. kosher salt
1/2 tsp. granulated garlic powder
1/8 tsp. powdered ginger
1/2 tsp. marjoram
1/4 tsp. rubbed sage
1/4 tsp. ground thyme
1/2 tsp. black pepper
1/4 tsp. tumeric
1/8 tsp. red pepper
1 dash Chinese 5-spice powder
1/8 tsp. celery seed
1/4 tsp. granulated onion powder

Some like the sour flavor component that is part of ranch style dressing. I choose to skip the sour flavor. But whether you use the basic flour and salt coating, or my above recipe, by pan frying in shallow oil, then baking as instructed above, your chicken will be light, tender, and so juicy it will squirt you when you bite into it, without being greasy. Have napkins ready.

Seeeeeeeya; Chief Longwind of the North
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Old 09-27-2014, 12:31 PM   #8
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Oven frying suppose to be better? Just what is it exactly?
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Old 09-27-2014, 12:34 PM   #9
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Oven frying would consist of filling up your oven with cooking oil, heating it to somewhere between 320F and 375F and submersing the chicken in it. Otherwise I don't care how much oil you put directly onto the chicken, you are either baking, roasting, or broiling.
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Old 09-27-2014, 03:49 PM   #10
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Quote:
Originally Posted by mumu View Post
Oven frying suppose to be better? Just what is it exactly?
Frying is defined as cooking with hot oil. If you put even a little oil onto a cookie sheet, or foil lined cookie sheet, and get the oil up to frying temperature, you are frying. You don't have to immerse the food to fry it. You can fry burgers in a dry pan as the fat melts and heats the food. You can fry bacon in a dry pan as well. If you place that same bacon, in the same pan, into a hot oven, the bacon still fries in the pan.

The method for oven cooking the chicken, where the chicken was first fried on the stove top, then placed in the oven could be considered oven frying. If you cut potatoes into chunks, drizzle with oil, and paprika, an place it into the oven, it's oven frying.

hot fat evaporates the water, and replaces it in the outer surface of the food. That is frying.

If food is placed into an oven, without any kind of added fat, then you are baking, roasting, or braising, depending on the technique.

That's my best explanation of oven frying, where the heat from the oven heats some type of pan, with fat, to fry the food. Hot air also transfers heat to the food, which makes the food cook faster than if simply pan frying.

Seeeeeeya; Chief Longwind of the North
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