Oven-fried chicken
Jun. 4th, 2021 05:49 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
rosefox posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
subtlehouseNote: You will need a cast iron skillet or Dutch oven that's at least 12" wide to accommodate this much chicken. If you have a smaller skillet or Dutch oven, reduce the recipe or cook the chicken in batches.
Note: Put the skillet or Dutch oven in the cold oven, and then start the oven heating. Be careful handling the hot vessel!
Note: It's tempting to roast some vegetables while the oven is so hot, but resist the temptation. The steam will make the chicken less crisp, and if you put vegetables on the lower rack, they'll keep the oil from getting to frying temperature. If you must do this, fry the chicken on the LOWER rack for the first half, so the oil gets as hot as possible, and the UPPER rack for the second half, so the skin gets as much exposure to hot air as possible.
Note: The recipe as written makes for a very crunchy crust, thanks to the bits of dough formed by adding water to the matzo ball mix. If you prefer a more crispy and less crunchy coating, skip the water and double-dredge instead (egg, then matzo meal, then egg, then matzo meal).
Note: To make your own coating, crush 1 cup GF panko to powder and combine it with 1/2 cup GF all-purpose flour, 1/2 tsp salt, and 1 to 2 tsp herbs and spices of your choice.
Ingredients
2 lb bone-in skin-on chicken thighs (if more than 4 or 5 large thighs or 8 small ones, you will need 2 pans!)
2 eggs
2 packs (1 box) Manischewitz GF matzo ball mix, or homemade equivalent
2 Tbsp water
1/2 cup canola or peanut oil
Salt and pepper
Instructions
0) Mise en place. Gather your ingredients and tools. Put the skillet in the oven and start heating to 450F. Pat the chicken dry with paper towels and season it lightly with salt and pepper. In one bowl, whisk the eggs. In another, use your fingers to rub the water into 2/3 of the coating mix until the water is absorbed and small clumps of dough form. Then add in the rest of the mix and stir with your fingers. Have a large plate available.
1) Dredge the chicken. Dip a piece of chicken into the egg, and briefly let the excess drip off. Place it skin side down into the bowl of matzo ball mix. Cover it with additional mix and press firmly to encourage sticking. Then move it to the plate, skin side up. Repeat with remaining pieces.
2) "Fry" the chicken. When the oven is hot, VERY CAREFULLY remove the VERY HOT skillet and place it on the stovetop. Pour in the oil. Give it a moment to heat, then add the chicken, skin side down. Put the skillet back in the oven and cook for 15 minutes. Carefully flip the chicken, trying not to disturb the coating, and cook for another 15 minutes or until the thickest part of the largest piece reaches 175F.
3) Let the chicken rest. Set up a wire rack over a baking sheet. Next to it place a triple-thick stack of paper towels. When the chicken is done, use tongs to grip one piece from the sides (so the coating on the top and bottom isn't damaged) and blot it on the paper towels before placing it on the rack. Repeat with remaining pieces. Let rest 10 minutes. (This is a good time to make a quick vegetable side dish.)
Eat the fried chicken immediately, or let it cool completely before storing. If you cover the chicken while it's still hot, the coating will get soggy.
Source: https://www.cookscountry.com/recipes/11139-cast-iron-oven-fried-chicken
Note: Put the skillet or Dutch oven in the cold oven, and then start the oven heating. Be careful handling the hot vessel!
Note: It's tempting to roast some vegetables while the oven is so hot, but resist the temptation. The steam will make the chicken less crisp, and if you put vegetables on the lower rack, they'll keep the oil from getting to frying temperature. If you must do this, fry the chicken on the LOWER rack for the first half, so the oil gets as hot as possible, and the UPPER rack for the second half, so the skin gets as much exposure to hot air as possible.
Note: The recipe as written makes for a very crunchy crust, thanks to the bits of dough formed by adding water to the matzo ball mix. If you prefer a more crispy and less crunchy coating, skip the water and double-dredge instead (egg, then matzo meal, then egg, then matzo meal).
Note: To make your own coating, crush 1 cup GF panko to powder and combine it with 1/2 cup GF all-purpose flour, 1/2 tsp salt, and 1 to 2 tsp herbs and spices of your choice.
Ingredients
2 lb bone-in skin-on chicken thighs (if more than 4 or 5 large thighs or 8 small ones, you will need 2 pans!)
2 eggs
2 packs (1 box) Manischewitz GF matzo ball mix, or homemade equivalent
2 Tbsp water
1/2 cup canola or peanut oil
Salt and pepper
Instructions
0) Mise en place. Gather your ingredients and tools. Put the skillet in the oven and start heating to 450F. Pat the chicken dry with paper towels and season it lightly with salt and pepper. In one bowl, whisk the eggs. In another, use your fingers to rub the water into 2/3 of the coating mix until the water is absorbed and small clumps of dough form. Then add in the rest of the mix and stir with your fingers. Have a large plate available.
1) Dredge the chicken. Dip a piece of chicken into the egg, and briefly let the excess drip off. Place it skin side down into the bowl of matzo ball mix. Cover it with additional mix and press firmly to encourage sticking. Then move it to the plate, skin side up. Repeat with remaining pieces.
2) "Fry" the chicken. When the oven is hot, VERY CAREFULLY remove the VERY HOT skillet and place it on the stovetop. Pour in the oil. Give it a moment to heat, then add the chicken, skin side down. Put the skillet back in the oven and cook for 15 minutes. Carefully flip the chicken, trying not to disturb the coating, and cook for another 15 minutes or until the thickest part of the largest piece reaches 175F.
3) Let the chicken rest. Set up a wire rack over a baking sheet. Next to it place a triple-thick stack of paper towels. When the chicken is done, use tongs to grip one piece from the sides (so the coating on the top and bottom isn't damaged) and blot it on the paper towels before placing it on the rack. Repeat with remaining pieces. Let rest 10 minutes. (This is a good time to make a quick vegetable side dish.)
Eat the fried chicken immediately, or let it cool completely before storing. If you cover the chicken while it's still hot, the coating will get soggy.
Source: https://www.cookscountry.com/recipes/11139-cast-iron-oven-fried-chicken
