Tried it. It's excellent. Super-fast and easy. Way less mess than stove top. I think it has better flavor than stove top because it's not greasy. I usually avoid making fried chicken because of the mess. This will be in my regular rotation of meals now. Thanks.
Happy to report this worked well for boneless, skinless chicken breast cut into strips. First recipe I've found that the coating adheres to the chicken without dissolving into the oil. I love traditional fried chicken (with the skin), but my husband only wants boneless strips and I've never been able to make them with a crunch coating. We were both pleased with this recipe. Thank you!
Tried this tonight. It's a game changer! I don't generally get this excited about a recipe, but I had to stop buying the best fried chicken ever from our grocery store due to some dietary restrictions, and I really dislike frying chicken on the stovetop due to the mess. I tried this tonight with a family pack of thighs. It was so freakin easy and so low-mess; just a couple pans to drain and clean. Thank you for this video and recipe. I will be using it quite often!
I have to confess I didn't follow the chicken recipe to the T, but I guess that's the beauty of it. The chicken pieces came out fantastic. I could not believe they came out just as good if not better than deep fried ones. The kicker is there is no excess fried oil to dispose of. It's a great recipe that works.
It's great to see a left-handed chef! I'm a leftie as well so I was surprised to notice that I'm so used to seeing right-handed knife skills in videos that it took me a few minutes to get used to seeing the knife being used the other way around!
So many good points on this video. First, how to properly cut the chicken. The addition of water in the flour mix was new and how to pre-heat the pan and then cook in the oven was another. Very interesting recipe!
You could easily preheat the skillet and oil on the cooktop and shorten the preheating period in the oven. Don't skimp on the seasoning of the raw chicken in the beginning. Get the seasonings into all the nooks and crannies.
I would straight up drink that vinaigrette! I make a similar version with tomato. And I DO use it on just about everything. OH, and the chicken looks yummy! Maybe consider marinating the chicken in dill pickle brine. Subtle and delicious at the same time.
I’ve made fried chicken a few times. Maybe it makes sense if you do it often enough to work out the kinks. But in my experience, it’s a huge pain and the end result is not even as good as takeout from Popeye’s. This oven method looks interesting and worth a try.
I use giblets, wings, carcass, skin, etc for making broth. I have fine-meshed bags for enclosing the “parts”. This is a big help, because all of the chicken parts come out of the broth. Remove all good meat from the parts, cut up to whatever size wanted, and return it to the broth. The scraps can either (1) be discarded, or (2) be simmered some more in fresh water to make a secondary broth that will likely be about as rich as store bought chicken broth in a box. NOTES: When you have this wonderful, rich broth, making wonderful soup is easy - it’s just refrigerator clean out. Everything devolves into soup. Left overs, partly used containers of veggies, stray pork chops that were extra, ends of a bacon slab, etc, etc. Courtesy of Half Vast Flying
Oh Ms. Ashley!!! This is 1/2 my New Year's day meal. I'm going to take the oil in that skillet and make gravy, add my hoppin John's and some cornbread. Yaassss! Lovin' that hands free oven fried situation.
@@ashleywmoore go for it. Welcome the New Year's food. Our family tradition. I like your salad. It will make the meal lighter!! AND the hands free chicken, genius!!
I can't say enough awesome stuff about this great recipe! As a busy dad of three kids under the age of seven, this is an awesome weeknight dinner, especially if you do a little planning ahead. I used eight chicken thighs for that reason, I also increase the amount of oil by half. Beyond that, I followed it exactly. But even my two kids absolutely loved the crispy skin & Coating. I will definitely be making this many times in the future. Leftover when I was done with the breading process, which seemed to be rather wasteful. Perhaps I will cut back to 1 and 1/2 cups next time. Thanks for sharing this awesome video, and keep producing these great weeknight dinner videos. I need all of them I can get my hands on.
Delightful Ashley. Delightful. I'm actually more excited about the dressing. I'm already imagining variations with mint, tarragon, maybe some thyme. Yum Thanks. Happy New Year.
During this time of Covid stress & restrictions, I've really enjoyed watching all the chefs from ATK cooking & baking in their home kitchens. It shows all of us home cooks that we can make your wonderful recipes in our home kitchens, no matter the square footage or equipment. Thank you all for this series & Happy New Year.
this is a keeper recipe for sure...thank you for sharing this, wow! Looking so forward to making this. Happy New year to ATK and all (Staff)...we hope and pray 2022 is a tad better than the last two years.
THE BEST!!! I made it 3 times in one week. The closest I expect "oven fried" will ever come to "deep fried" -- and I'm having it so often I'm beginning to prefer it..
It looks good and I was shocked when you didn't fry the wings. But with the breasts cut, I could see it would be too crowded in the pan. It's a good argument for a larger pan. Who doesn't love a chicken wing, fried? I will give this a try. And, I may just put the back and the wings in a 10" pan in the oven, too.
Good lord that chicken looks delicious! Kinda sorta like broasted chicken without the pressure cooker, so easier clean up than broasted or fried. That's a surefire winner in my book.
Oh but I love the wings!!! Looks so good. I actually will make this as I love fried chicken; however, I don’t fry foods at home. ❤️. I may want to marry it too.
My mom made the best fried chicken ever, in a cast iron skillet, gas stove, with Crisco…she swore by it (I do too, I don’t care what it’s made out of, it makes great fried chicken, lol) and then would make pan gravy from the fond, and have homemade mashed potatoes. When I would come home on a weekend from college, she’d ask me what I wanted her to make for dinner, and I’d always say, « fried chicken, mashed potatoes and gravy!!!!! » This is interesting to try in the oven. A little like Shake n’ Bake, which, I admit, I love, it’s like a comfort food thing, I grew up the 70s, give me a break. Anyway, this is an interesting idea to try. Anyone who doesn’t have a cast iron skillet, get one, it is amazing how it cooks food…more difficult to take care of, but not horrible, and the taste is just something a regular skillet cannot replace.
My mother made great oven fried chicken and me and my dad used to fight over the bits left in the bottom of the pan! I want to try this version it's too bad I can't have my mother try it but she passed away two and a half years ago.
When I married 32 years ago, I cut up chicken all the time. Then I discovered boneless breasts and tenders and I haven’t looked back. I’m going to try this with chicken tenders. With my vision loss, I’m not keen on cutting up anything that’s not on my plate.
FYI, every couple of years, KFC comes out with a fried chicken-scented candle. Also, they have their KFC-scented fire log the past couple of holiday seasons, available at WalMart. :)
Well, I made the dish and I guess because I did not take the time to cut up a whole 4lb chicken (I used 6 chicken legs) the skillet didn't get hot enough. My chicken was soggy with grease as if the grease wasn't hot enough and part of the flour stuck to the bottom of the skillet while trying to flip it at the 15-minute mark. Could you tell someone how long the skillet needs to be in the oven if they have pre-cut chicken so that the grease will be hot enough to fry the chicken in the oven? BTW you guys usually include "all" of the ingredients from start to finish on all dishes in a recipe when deciding to share online with the audience yet for some reason, this episode makes no mention of ingredients for the chicken dish. When I click on the ingredients, all of a sudden I have to buy access. Either you're going to let the audience see all that goes into making the recipe or don't show anything at all.
I have been taking chickens apart for decades and I have also been breaking them down to Bone them. I purchase a meat deal to freeze it is by far the cheapest way for me to get meat. He breaks down the chickens for me at zero cost! You'd be surprised what the butcher will do when you're in a wheelchair and I don't say that for sympathy or to think I am getting away with anything! My caregiver goes to the same butcher and he does the same thing for her. :-)
I personally would use peanut oil because vegetable oil makes things taste bitter to me. Especially if I eat something cooked in vegetable oil and then take a bite of something else it is very bitter.
Hello I am new to your channel, looking forward to more, I absolutely cannot wait to try the chicken this way, but, as far as the basil vinaigrette can I use apple cider vinegar? Just curiou... Thanks in advance!
You had me at Oven-Fried Chicken, but now I need to try this. Someone had a great tip for cutting chicken on the show, and I want to say it was Brian Roof but I can't find the recipe he shared it in. He picked up the chicken by the legs and let gravity show him where to cut the thigh from the rest of the bird. Do you think the cragginess would work in air-fried chicken? I love getting that in the one-batch fried chicken, but I'm not sure it would transfer well to the air fryer.
Yes, gravity is your friend! And anything Bryan does is terrific! I think an air-fryer would work, but for this recipe, you get some really nice crispy-browning from the first 15 minutes of it cooking skin-side down. Let me know how yours turns out!
@@ashleywmoore I got the craggyness to work on my winglets in the air fryer. Instead of using water I used whole milk, similar to the One-Batch Fried Chicken recipe. I'm about to post a pic to Twitter and I'll tag you when I do. I did skin-side down for 10 minutes at 375°, then flipped everything for 8 minutes (5 for the final batch of just flats). Next time I make it I'll have to do a full set of pictures and do an article about it on my site.
any recommendations for gluten-free flour for the recipe? Recipe looks great but gluten issues. Sorry if i havent found the answer in all the comments.
Ashley, why didn't you mention adding baking powder to the flour when you added the other spices? I notice CC & ATK does this alot. When taking notes, I often have to go back and insert something that wasn't mentioned during prep. I think this by design and it's so annoying. The chicken breakdown was ok, except at 2:40 "little bit of extra stuff" you cut away from the breast. What was that?
Hey there, I did mention adding baking powder, but it was mixed with the flour first (this way it is evenly disbursed in the dry mixture). As @sandra said, the "extra stuff" is excess skin and fat.
6:45 "There's some baking powder in the flour mixture." At first I was confused; "Is this self-rising flour?" But no, it's listed in the written recipe. What about using some cornstarch in the mix? Or using panko?
Hi Bill, we have some excellent recipes that use both cornstarch and/ or panko. Although they work wonders, we found only flour was necessary for this recipe. Thanks!
Meh.. just looks alright. Too many blonde spots on the edges that wont get crispy. Chicken definitely should have brined in buttermilk. Rather just get Popeyes honestly or make proper fried chicken if you're already going through all this hassle.
My brother always loved the wings, but, back in the day, they were often discarded and certainly not sold in the big family pack. He would stop by chicken take-out restaurants around closing time and ask if they had wings left. Usually, they would just give him a boxful because no one bought them. He hated when they became trendy and the cost shot up.
@@paulakopasz1639 Lucky you , it's around 4 dollars a pound now for whole fryers . If it does go on sale you have to be there right away or it sells out
