Baked Fried Chicken I Made It

Baked Fried Chicken

frankieanne 11 years ago
posted by JoeyJoan
Baked Fried Chicken
Raise your hand if you knew I would make this. :-D
hahaaa
Really great, super crispy oven fried chicken!! Lots more on the recipe.
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NPMarie 11 years ago said:

I raised my hand:) Oh boy, this looks like some crispy chicken! LOVE oven fried chicken...I was wondering about the sour milk! I didn't quite know what it was... is it actual milk that has gone sour? Anyway.. Bookmarked !

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frankieanne 11 years ago said:

1 Tbs of vinegar in a measuring cup - then add enough milk to make one cup. Stir and let sit for five minutes. 1-1/2 tsp of vinegar will half it for the 1/2 cup of milk.
Its super crispy, Marie. Not extra crispy, but super crispy. :)

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NPMarie 11 years ago said:

OK, thanks! I still love your bisquick chicken..that's all I ever make..but I might have to give this a try:-)

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chuckieb 11 years ago said:

Yummmmm......that looks really good Frankieanne. I bookmarked this to give it a try myself. Did you use the curry powder?

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frankieanne 11 years ago said:

No, I didn't. I don't have curry powder. But, I was thinking that next time I would add some smoked paprika.

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pointsevenout 11 years ago said:

That is a quick turnaround on a fresh recipe. Thought that was my forte. I complain a lot about wasted flour on breaded recipes but I guess I'll have to bump this up to a half a cup and see. Or maybe a cup since the chicken is double dipped in the flour mix.
Four lbs is going to be a small fryer cut up.
Was there a lot of grease in the pan. I was thinking about elevating them on a cooling rack to get them out of any renderings AND I won't have to turn the chicken AND a piece of foil for easy clean up and save my precious parchment.

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pointsevenout 11 years ago said:

If someone wants to try this in the convection baking mode, it should be 20% lower temperature OR time to get it to come out.

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frankieanne 11 years ago said:

Good to see you, pso. I've been wondering where you've been. :)
Yes, this definitely needs more flour. There wasn't much fat. Maybe about 1/3 of a cup or so. I thought there would be more.

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mommyluvs2cook 11 years ago said:

Holy moly that looks good, and crispy! I definitely think a cooling rack would work great, that's what I would do! Such a beautiful picture Frankie :)

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frankieanne 11 years ago said:

Thank you, ml2c. :)
The skin on this is crispy even when its cold!

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NPMarie 11 years ago said:

Don't ya just love cold crunchy (oven) fried chicken!

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frankieanne 11 years ago said:

Yes, I do! :-D

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JoeyJoan 11 years ago said:

Thanks so much for the lovely photograph and very nice review. Parchment paper is my new best friend in the kitchen nothing seems to stick to it. The question about the sour milk. Yes I used plan ole sour milk I had in the fridge. I can never bring myself to throw it away when milk goes sour and Grandma taught me years and years ago cooking with sour milk is always better then with fresh. Don't ask me why she never expanded on that theory. As an adult I think it was more about not wasting rather then quality.
Again thank you so much Frankieanna

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pointsevenout 11 years ago said:

It's a twofer. Not wasting and acid content. The elevated acid content of the spoiled milk helps tenderize meat, just as you would use lemon juice or vinegar or fresh juiced pineapple and the such for a marinade. Because of the acid content, baked goods rise better also.
I would prefer other means besides the clabbered milk because of the off taste to me.

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lovebreezy 11 years ago said:

PEO you're like an encyclopedia. I'm so glad you're here in this group. I don't retain much of your helpful wisdom but some I do and thanks for putting that stuff out there for us.

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JoeyJoan 11 years ago said:

I didn't have to add more flour but my pieces were small and I had a little less then 4 lbs I was only feeding 3 people. Correct me if I am wrong 5 TBS is a little over a 1/4 cup yes? SO I took your advice and upped the flour amount to 1/2 a cup on the recipe. Thank you for the input. Thanks for the information on the sour milk really very interesting.

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pointsevenout 11 years ago said:

5Tbsp+1tsp = 1/3rd cup.

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pointsevenout 11 years ago said:

I have a couple of recent recipes in my culinary quiver for your perusing pleasure, that uses vinegar to sour milk in order to make a couple of soft cheeses.

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JoeyJoan 11 years ago said:

the cottage cheese has my attention.

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sitbynellie 11 years ago said:

Thanks Frankieanne, for the really helpful review and comments. The photo alone is making me hungry! A really good-looking recipe, speaking as someone who is afraid to deep-fry (not for health reasons - I always end up splashing myself with oil and I'm afraid of setting the kitchen on fire).
Some good tips in the comments as well.
Thanks!
Susan

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frankieanne 11 years ago said:

Nice to see you, Sitbynellie. That's how I got to searching for baked fried chicken recipes - all the oil. I felt like I was wasted a bunch - not to mention the stovetop clean up! I'm hooked now. :)

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