Oven Fried Chicken

(from maggiwun’s recipe box)

Source: Ina Garten

Cook time: 50 minutes
Serves 8 people

Categories: Chicken, Entrees


  • 2 chickens (3 pounds each), cut in 8
  • (I use chicken thighs - try skinless)
  • 1 quart buttermilk
  • Two large cloves garlic, minced
  • Salt and Pepper
  • 2 cups all-purpose flour
  • 1 tablespoon kosher salt
  • 1 tablespoon freshly ground black pepper
  • Coconut oil and butter


  1. Mix buttermilk (or use regular milk and two tablespoons of lemon juice til curdled) with minced garlic, salt and pepper.

  2. Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover with plastic wrap and refrigerate overnight.

  3. Preheat the oven to 350 degrees F.

  4. Combine the flour, salt, and pepper in a large bowl. Take the chicken out of the buttermilk and coat each piece thoroughly with the flour mixture. Pour the oil into a large heavy-bottomed stockpot to a depth of 1-inch and heat to 360 degrees F on a thermometer.

  5. Working in batches, carefully place several pieces of chicken in the oil and fry for about 3 minutes on each side until the coating is a light golden brown (it will continue to brown in the oven). Don’t crowd the pieces. Remove the chicken from the oil and place each piece on a metal baking rack set on a sheet pan. Allow the oil to return to 360 degrees F before frying the next batch. When all the chicken is fried, bake 50 minutes, until the chicken is no longer pink inside. Serve hot.

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