When you want the taste of old-fashioned fried chicken but don’t want the mess, try this easy oven method. The chicken pieces are sauteed first on top of the stove, then the pan is covered and placed in the oven to bake the chicken through to tender doneness. Serve with rice and your favorite green veggie!
Makes 6 to 8 servings
Prep: 15 minutes
Cook: 1 hour
1 small whole chicken (2 to 3 pounds), cut into serving pieces
Salt and black pepper
1/3 cup all-purpose flour
3 tablespoons vegetable oil
3 tablespoons butter
1. Place the chicken pieces in a bowl of ice water while you measure the flour and get the pan ready. Preheat the oven to 300 degrees, and place a rack in the center of the oven.
2. Drain the chicken pieces on paper towels. Season them with salt and pepper. Place the flour in a shallow pan, and dredge the chicken pieces in flour on all sides. Set aside.
3. Place the oil and butter in a large oven-proof skillet (with lid). Place the pan over medium-high heat, and when the oil is hot, but not so hot as to let the butter burn, place three to four pieces of chicken in the skillet and brown on one side, and turn and brown on the other, about 4 to 5 minutes total. Remove the chicken from the skillet and repeat with the remaining chicken. Place all the sauteed chicken back in the pan, and place a lid on the pan. Place the pan in the oven.
4. Bake the chicken until it is very tender and cooked through, about 1 hour. Carefully remove the skillet from the oven, and serve with cooked rice.