Oven Finish Fried Chicken
double dredge, cast iron to oven goodness
Equipment
- 1 medium sized bowl or pan for mixing seasonings
- 1 Cast iron skillet well seasoned
- 1 cookie sheet / baking pan
- 1 metal wire rack best if it fits the cookie sheet
- 1 insta-read thermometer
Ingredients
- 8 boneless, skinless chicken breasts non-organic from Costco are great
- 2 cups all purpose flour
- 2 tsp kosher salt
- 1 tsp ground black pepper
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.5 tsp cayenne pepper
- 1 tsp baking powder
- 1 cup milk can use buttermilk
- 2 eggs large
Instructions
Preheat the oven to 375°F (190°C) and place a wire rack over a baking sheet. This will allow air to circulate around the chicken as it bakes, ensuring a crispy texture.
Pat the chicken pieces dry with a paper towel and season lightly with salt and pepper on all sides. Let the chicken sit at room temperature for about 20-30 minutes, which helps with even cooking.
In a shallow dish, mix the flour, salt, pepper, paprika, garlic powder, onion powder, cayenne, and baking powder. Whisk well to distribute the seasonings evenly throughout the mixture.
In another bowl, whisk together the milk or buttermilk, eggs, and (optional) hot sauce. This mixture will help create a flavorful and tender coating for the chicken.
Dip each piece of chicken in the buttermilk mixture, allowing excess to drip off. Coat in the seasoned flour, pressing lightly to adhere. For extra crispiness, double-dip the chicken by placing it back into the buttermilk and then re-coating it in the flour mixture.
In a large cast-iron skillet, heat ½ cup of vegetable shortening (or lard/peanut oil) over medium-high heat. The oil should reach about 350°F (175°C). To test, sprinkle a bit of flour into the pan; it should sizzle immediately. (or use an instant thermometer to check)
Place the chicken skin-side down into the skillet. Fry for 3-4 minutes per side until the crust is golden brown, but do not cook the chicken all the way through.
Move the partially fried chicken to the prepared wire rack over a baking sheet. Bake for 20-25 minutes or until the internal temperature reaches 165°F (74°C) for white meat or 175°F (80°C) for dark meat.
Let the chicken rest for 5-10 minutes before serving. This allows the juices to redistribute and ensures a moist interior. Serve with honey butter biscuits, mashed potatoes, or collard greens for a perfect meal.
For the best fried chicken ever, use baking powder in the flour mixture for a lighter, crisper crust. Double-dipping in the buttermilk and flour enhances crunchiness. Letting the chicken rest before baking prevents the oil from making the crust soggy. Avoid overcrowding the pan—fry in batches if necessary. If you want even crispier skin, bake at 400°F (200°C) for the last 5 minutes.
Notes
Last night we had dinner with our wonderful neighbors, and as our conversation turned to food they told us about the AMAZING fried chicken that Julian’s mother used to cook. Suzie and Julian explained that it was a simple recipe with flour, salt and pepper: no fancy seasonings. She would start the cook by frying the chicken in a cast iron skillet, and then she would finish the cook in the oven.
This evening I was going to just put some boneless, skinless chicken breasts on the smoker, but I decided to be adventurous and try this oven finish fried chicken recipe. I asked ChatGPT to help me out, and it turned out delicious!
The double dredge was a key to crispy and delicious crust, I think, along with the use of baking powder. I’m eager to experiment with some different seasoning combinations.
This was a great start!
Tried this recipe?Let us know how it was!
Breaded.
Fried.
Turn over, more fry time.
Serve!
