Magically Flavorful Oven Fried Chicken and Messing with Perfection
This oven fried chicken is magical. Which is why I call it Magically Flavorful Oven Fried Chicken. It is adapted from this amazing recipe from Sara Moulton. It brings to your kitchen the warmth and magic of Parmigiano-Reggiano (I have actually used Parmesan and also Pecorino Romano to good measure), garlic, butter and breadcrumbs. And yes, my idea of saving this for a special occasion is making it whenever it suits my fancy. Which is where the the messing with perfection part comes in. I needed to lighten this recipe up. Even if just a wee bit.
So, I do two things – brine the chicken in buttermilk and add a generous dose of crushed coriander to the mix. This gives the chicken the softness and deep flavor with about half the butter. Which is still plenty.
When I first came to the US oven fried fish and chicken was new to me. As was using zip lock bags to shake and bake.
I sometimes use the zip lock bags, but often just stick to coating by hand. If you have done it enough for things such as Bengali Chops, you already have the hang of it. it.
What dish is doing by adding a good amount of butter and seasoning is ensuring that your breadcrumbs are both flavorful and crisp. Essentially melt butter add garlic and coat with cheesy breadcrumbs.
Here is how I have tweaked this. By soaking in buttermilk I ensure that the chicken is soft and succulent. Increasing the black pepper and adding coriander amps up the flavors compensating for the reduced butter. And, yes I do add in a nice dose of herbs. Most kids in my life are fine with it. An air fryer if you have one is a good idea. The regular oven of course is also great.
And, because I am a sucker for sheet pan meals. I add in par boiled potato wedges. They turn delightfully golden and absorb some of the flavors as the chicken cooks along. And you are guaranteed a gorgeous and super flavorful meal.
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PrintMagically Flavorful Oven Fried Chicken
Prep Time: 6 hours, 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: Serves 4 to 6
A gorgeous full flavored recipe, that is great a s a magical and special meal, or for a day when you want a little pick me up.
Ingredients
2 pounds chicken pieces, (I love to use wings for this)1/2 cup buttermilk
1 tablespoon freshly ground black pepper
1 teaspoon minced ginger
1 tablespoon minced garlic
1 and 1/2 teaspoons chopped herbs (rosemary, thyme, cilantro and parsley are all good ideas)
1 teaspoon salt
For the butter coating
3 tablespoons butter, melted
1 tablespoon minced garlic
1 tablespoon freshly ground black pepper
For the Breadcrumbs
1 cup breadcrumbs
1 tablespoon assorted herbs
1/2 cup freshly grated Parmigiano-Reggiano
2 tablespoons crushed coriander seeds
Lemon Wedges for serving
See notes for the potato wedges
Instructions
Mix the chicken buttermilk, freshly ground black pepper, minced ginger, garlic, chopped herbs and salt and set aside for a few hours.Prepare a breading surface and butter dunking surface or bowl.
Melt the butter and stir in the garlic and black pepper.
Prepare a breading surface by preparing a sheet of parchment paper over large plate or flat surface.
Pre-heat the oven to 425 degrees and the air fryer to 400 degrees.
Mix in the cheese, breadcrumbs and crushed coriander and spread uniformly over the surface.
Prepare the chicken, by removing from the brine and shaking off any excess brine, dip into the melted butter garlic mixture and then coat uniformly and firmly with the breadcrumbs.
Continue until all the chicken is coated.
Line a pan with parchment paper (makes for easier clean up) and place the chicken pieces. Drizzle with any leftover butter. If adding the potatoes as suggested in the notes, then nestle in between the chicken pieces.
Cook for 20 minutes, carefully turn and cook for another 10 minutes and serve with lemon wedges.
Notes
To add potatoes to the mix, use baby thin skinned potatoes and par cook them in boiling water for 5 minutes.
Drain and cut into small pieces and add to the to the pan along with the chicken while cooking.
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