Recipe

Oven Baked Chicken Recipe

Add Step-by-Step Photos	Kitchenaglow / All my dishes 1 year, 4 months ago An adaptation of a popular Ina Garten recipe. I am uninterested in recipes that do not allow for any spice short of the necessary seasonings of salt and pepper. These spices give the fried then baked chicken an eastern flavor. Prep:5m Cook:55m Servings:2	Kitchenaglo
	chicken

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Ingredients

1 chicken (1.5 pounds/almost 3/4 kg), or your favorite chicken pieces

1/2 quart buttermilk

1 cup all-purpose flour

1 tablespoon kosher salt

2 tablespoons Sichuan peppercorns, ground

1 tablspoon cumin, lightly toasted then ground

vegetable oil

Directions

Place chicken pieces in a large bowl and pour buttermilk over them.

Cover with cling film and refrigerate overnight.

Preheat oven to 350 deg. f. (180 deg. c.).

Combine flour, salt, pepper, or Sichuan pepper and cumin in a bowl; this is the dredging flour.

Take chicken out of buttermilk and coat each piece in the dredging flour and put aside.

Pour oil into a large heavy-bottomed pot (to avoid the splashing of oil over stove top) to a depth of one inch. Heat up to 360 deg. f. (185 deg. c.).

In batches, place pieces of chicken in the oil and fry for about three minutes on each side.

Place chicken on a metal baking rack set on a baking sheet, or place chicken on very lightly oiled aluminum lined baking sheet (but the chicken pieces will not turn out as crispy).

When all the chicken is fried, bake for 30-40 minutes, until the chicken is no longer pink inside.

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