This is not my claim, but the claim of a friend of mine to whom I gave this recipe - and this girl plans her life around around the best food (we once
had to go to a particular out-of-the-way movie theater because they have "the best popcorn." Even though they had crap seating and sound. Really.)
Disclaimer: this recipe is technically called "Judy Hesser's Oven Fried Chicken." I have no idea who Judy Hesser is but man she makes a good fried
IMPORTANT NOTES ABOUT THIS RECIPE:
1) Soaking the chicken pieces in salted ice water, either overnight or all day, is a must. You cannot skip this step. The brining process flavors the
meat and firms up the skin
2) Drying the pieces COMPLETELY before shaking them in flour is a must. Bust out the roll of Bounty. Dry skin prevents the coating from gumming up,
resulting in a crisper crust.
3) Choosing the right cuts of chicken is important. I find drumsticks come out best, or drumsticks and thighs. Have never tried with breast meat but
imagine it might require different timing and perhaps more butter. And obviously higher quality chicken yields higher quality food.
INGREDIENTS AND EQUIPMENT
8-10 drumsticks or thighs (basically as many as you want and can fit in the pan - adjust brining solution, flour and butter amounts up or down if
doing half or double batches)
2 TBSP salt (preferably sea salt)
1/2- 1 cup or so of hot water
Big bowl - enough to cover all the chicken pieces in ice water. One that doesn't react to salt.
Tray of ice cubes
Several cups of cold water
2 TBSP butter (can use unsalted)
1/2 cup flour
An additional 1 TBSP salt (or less to taste)
1 tsp cracked black pepper (or as spicy as you like)
1/8 - 1/4 cup grated parmesan cheese
Trim chicken of excess fat.
Dissolve the first 2 TBSP salt in hot water in a big bowl. Stir until dissolved.
Add cold water and the chicken pieces. Add a full tray of ice cubes and enough additional cold water to cover the chicken. Swish to distribute the
Refrigerate the bowl of chicken all day or overnight (at least 6-8 hours).
When ready to cook preheat oven to 400 degrees.
Drain the chicken and pat dry thoroughly with paper towels.
Put 2 TBSP butter in a large baking pan (enough to fit one layer of chicken) and put into the preheated oven until melted.
In the meantime put the flour, salt, cracked black pepper and parmesan cheese into a large ziploc bag. Shake the well-dried chicken two or three
pieces at a time. Shake off all excess flour.
Place the floured chicken, skin side down, onto the buttered, preheated pan.
Bake one side 45 minutes to an hour depending on the size of the pieces. Chicken is ready to flip when the skin facing down is a nice chestnut brown
Flip the chicken pieces when ready using a thin spatula and cook the other side the same way an additional 15 - 30 minutes depending on the size of
When pieces are chestnut brown on both sides remove from pan and drain on paper towels.
Sprinkle with additional sea salt, pepper and/or other spices as desired.
Be in awe of the chicken awesomeness....
(Note: If you try this recipe please posts your results, whether good or bad)
edit on 1-5-2013 by otherpotato because: Asking for