Why don’t we bring the pulley bone back? I had such fun with this little piece of fried chicken when I was growing up. Many of my dreams went in and out of the window with the pull of this bone at the dinner table. Today my students have never heard of the pulley bone. It’s too bad they’re missing out on making wishes come true and some quality family time at the dinner table.
My mother could make really good fried chicken. I loved her fried chicken! It was perfectly seasoned, had a crispy crust ,and it was tender and juicy inside. I don’t fry chicken and not many people I know do either. It makes a huge mess and I don’t want to deal with the grease, so this is my way of having my chicken fried. I use the oven. You have some prep on the backside, but it will really pay off when you taste this wonderfully tender and juicy chicken.
If you are looking for a really crispy crust this is not the recipe for you, but it is more of a Maryland fried chicken with a great flavor. And if you are lucky enough to have leftovers, they are easily reheated by placing in foil. Don’t completely cover the chicken. Warm in a 325 degree oven for about 10-15 minutes depending of the thickness of the breasts.
First choose four chicken breasts with the skin and ribs. This will give the chicken a lot of flavor. If the breasts are extra large cut them in half with kitchen shears. Marinate the chicken in buttermilk. It will take almost a quart. Place in a ziplock bag or in a large bowl making sure to cover the chicken with the buttermilk. Marinate overnight or up to 48 hours. Thirty minutes before cooking take the chicken out of the buttermilk and place on a cooling rack to drain the liquid. Wipe the chicken dry with paper towel and dredge in seasoned flour.
I’ve made this many times and there are two things that can really alter the results of the chicken 1) pan that you use and 2) the amount of chicken placed in the pan. I use a 9 x 13 inch glass pyrex. But, if the chicken breasts are extra large I use a pyrex pie dish to hold the overflow. Place the pan in a 425 degree oven with 1/2 stick of butter watching carefully until melted. Dip each piece of the floured chicken into the butter. Place the chicken skin side down. Don’t crowd the dish. Use an extra pie plate with a couple of tablespoons of melted butter to hold the extra chicken. Place in a 425 degree oven for 30 minutes. Take out of the oven and turn the chicken skin side up . All of the chicken at this point can go into the 9 x 13 inch pan. Cook for about 15 minutes.
Now you have the best oven fried chicken ever!
Oven Fried Chicken
Yield: 4-8 servings
- 4 large chicken breasts with ribs and skin ( cut in half if desired)
- 1 quart of buttermilk
- 1 cup flour
- 3 tablespoons paprika
- 1 tablespoon pepper
- 1/2 stick butter
- 3 tablespoons salt
- Marinate chicken in buttermilk for 24 to 48 hours.
- Take it out of the refrigerator 30 minutes before cooking.
- Drain the chicken by placing on a rack.
- Preheat oven to 425 degrees.
- Pat the chicken dry with paper towel.
- In a pie pan or shallow dish, combine flour, paprika, salt, and pepper.
- Coat the chicken with the flour mixture.
- Put butter in a shallow dish. Place in the oven to melt. use a 9 x 13 inch pyrex dish and sometimes if the chicken will not fit I use a pyrex pie plate to hold the overflow.
- Dip the chicken in butter and place with the skin side down. Don’t worry if all the chicken is not covered with butter.
- Bake at 425 degrees for 30 minutes: turn and bake 15 minutes longer, or until chicken is done.