Chi Chis Old West Oven Fried Chicken Recipes

CLASSIC FRIED CHICKEN

Steps:

• Season the chicken generously with salt and black pepper; place on a baking sheet, cover loosely with plastic wrap and refrigerate 1 hour.
• Mix the buttermilk, hot sauce, bay leaf, garlic and thyme in a large resealable plastic bag. Add the chicken, making sure the pieces are submerged. Seal and refrigerate 2 to 4 hours.
• Mix the flour, baking powder, paprika, onion powder, cayenne, 3 1/2 teaspoons salt and 1 1/2 teaspoons black pepper in a separate resealable bag.
• Fill a deep 12-inch cast-iron skillet halfway with equal parts peanut oil and shortening. Heat over medium heat until a deep-fry thermometer registers 350 degrees F.
• Remove about half of the chicken pieces from the buttermilk mixture, letting the excess drip off. Transfer to the bag of seasoned flour; seal and shake to thoroughly coat. Remove from the bag, shake off any excess flour and transfer to a rack.
• Carefully lower the coated chicken into the oil. The temperature will drop to 300 degrees F to 325 degrees F; adjust the heat to maintain this temperature so the crust doesn't burn before the meat is cooked. Fry, undisturbed, 2 to 3 minutes to set the crust, then carefully lift with tongs to check the browning; continue to fry, turning as needed, until golden brown and cooked through, 12 to 14 more minutes for smaller pieces and 14 to 16 more minutes for larger ones. (A thermometer should register 160 degrees F in the breasts and 170 degrees F in the thighs and drumsticks.)
• Remove the chicken to a clean rack to drain, sprinkle with salt and let rest a few minutes. Repeat with the remaining chicken. Serve hot or at room temperature.

CHI CHI'S OLD WEST OVEN FRIED CHICKEN

Steps:

• Preheat oven to 375 degrees.
• In a shallow dish, whisk together taco sauce, egg and garlic.
• In a plastic or paper bag, combine cornflakes, chili powder, cumin, oregano, ground cloves and crushed red pepper if using.
• Dip chicken pieces in sauce; toss in cornflakes mixture; place on a greased shallow baking pan.
• Drizzle with butter; bake 45 minutes or until golden and tender, and juices run clear.

BIG MAMA'S KITCHEN - OVEN FRIED CHICKEN

Steps:

• For Big Mama's Rub:
• Place all ingredients into a resealable container and mix until thoroughly combined.
• For the oven fried chicken:
• Preheat oven to 350 degrees F.
• Cover each piece of chicken in buttermilk, then lemon-pepper, no-salt seasoning and Big Mama's Rub, to taste. Place in a bowl, cover with plastic wrap and place into the refrigerator overnight so that the meat can absorb some of the liquid.
• Remove the chicken from the refrigerator and dredge in self-rising flour.
• Fry the chicken in a 1/2-inch of canola oil in the bottom of a roasting pan in the preheated oven. Fry the chicken for 15 minutes per side.

COLONEL SANDER'S KENTUCKY FRIED CHICKEN

Steps:

• In small bowl, combine first 6 ingredients and stir until smooth, thick paste is formed.
• Spread evenly over chicken.
• Place coated chicken in large bowl, cover tightly, and refrigerate for at least 2 hours.
• Pour oil in large, heavy skillet or deep fryer to at least a 3-inch depth, and heat to 425 degrees.
• Meanwhile, place soda water in bowl, and dry pancake mix in a seperate bowl.
• Place chicken in soda, then dredge with pancake mix.
• Set aside to dry a few min.
• Fry a few pieces at a time uintil browned (about 5 minutes), and place on large baking sheet.
• Bake, uncovered, for 30 minutes at 350 degrees.