Don’t let anyone tell you that fried chicken wasn’t born in the south. It is our claim to fame. We love it and we wrote the book on frying chicken to achieve the perfect crunchy goodness on the outside and tender juicy meat on the inside. Now let’s get down to brass tacks. Frying chicken is a messy job especially when you fry it in the true southern tradition. With this recipe, you won’t have grease popping every where and flour all over you and your kitchen. This recipe is easy sneezy, delicious and half the cleanup.
#ovenfriedchicken

Ingredients:
6 legs and 6 wings skin on
1 1/2 cups buttermilk
2 cups all-purpose flour
Salt
Fresh cracked pepper
1 tbs. Olive oil
Pam cooking oil, butter flavored.

Directions:
Preheat oven to 350 degrees. Rinse chicken in cold water. Pat dry with a paper towel. Season with salt and pepper. In a large Ziploc or paper bag, add the flour. Season with salt and pepper. In a large bowl, place the chicken. Pour the buttermilk over the chicken. Make sure each piece of chicken is coated with the buttermilk. In a large baking dish, add the olive oil. Using a paper towel, grease the insides of the dish with the olive oil. Place each piece of chicken in the bag of flour. Close the bag, tightly. Shake the bag gently making sure all the chicken is coated with flour. Place the chicken in the greased baking dish. Do not layer chicken.  Bake for 1 hour and 15 minutes or until the chicken is golden brown. Remove chicken from the oven and spray with cooking oil. Return the chicken to the oven and bake for 30 minutes or until crispy golden brown.


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