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
Ingredients:
- 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
Directions:
- 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.
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The Teacher Cooks 
the chicken with skin an ribs really give it some extra flavor
The oven fried chicken looks really good and i learned that its preheat oven to 425 degrees.
You can cook the chicken in just 45 minutes.
I learned that after baking the chicken for thirty minutes, you must turn it over and bake again for 15 minutes so that it is even.
I learned that to make fried chicken you marinate it in buttermilk.
I learned that when you cook chicken with bones in it, they add flavor and moisture. 🙂
i didnt get to taste but looks great, students told me that this dish was excellent.
I learned when you cook chicken with bones in it, it adds flavor.
I learned that if the chicken is not completely covered in butter you will still have good results.
Its best to marinate the chicken for 24 to 48 hours.
i learned yo have to the Marinate chicken in buttermilk for 24 to 48 hours. thats rather unusual to me ive never heard of having to marinate chicken that long. thats a long time
i learned that you use alot of butter in fried chicken
I learned that when you cook chicken with bones in it they will add flavor
i learned to take it out of the refrigerator 30 minutes before cooking
I learned you use buttermilk.
I learned that if you marinate the chicken in buttermilk, and leaving the bones in adds flavor.
i learned that you can marinate the chicken for 24 to 48 hours in buttermilk.
I learned that that making chicken with bone would make the chicken have more flavor.
i learned that you can make chicken for 45 mins ..
I Learned this is a healthier alternative to frying, so it wont be greasy, and fat.
I learned if you cook chicken with bones in it it adds more flavor
I learned when you cook chicken with bones in it, it can add flavor and moisture.
i learned that you have to marinate the chicken for a long time.
i learned you need to marinate chicken overnight or up to 48 hours with buttermilk
i learned yo have to the Marinate chicken in buttermilk for 24 to 48 hours.
take the chicken out of the oven and put it skin side up!!
In this little session thing, i learned how to deep fry something, especially chicken, it looks amazing.
I learned you can merinate the chicken in butter.
I learned that you have to marinate chicken for 24-48 hrs.
i learned you have to the marinate chicken in buttermilk for 24 to 48 hours.
I learned that it is possible to fry chicken in the oven, and you dont need to cook it on a stove top with grease.
After reading, I learned you should cook the chicken with its skin and ribs because it adds flavor to the meat.
I learned that to make fried chicken you marinate it in buttermilk.
I learned that is best to let the chicken marinate for 1 to 2 days before cooking
I learned if you cook chicken with bones in it it adds more flavor
I learned when you cook chicken with bones in it, it adds flavor
I learned that when you take the bones out of the chicken it takes away from the flavor.
cook it with the bones in it it keeps flavlor
i learned that you have to let chicken Marinate in buttermilk for 24 to 48 hours.
I learned that this chicken can be made in about 45 min.
YOU COOK THE CHICKEN WITH THE SKIN SIDE DOWN.
this looks so good, im definitly trying this.
I learned that you can marinate chicken in buttermilk and that meats with bones actually gives it flavor.
I learned that cooking chicken with bones in it adds flavor.
i learned that you should marinate your chicken in buttermilke for a day or two
i learned it was very fun and easy to make ! with a few steps
i learn that making chicken isnt hard at all.
I learned that you use a 9 x 13 inch pan
i learned how i should add seasoning the chicken.
i learned that frying chicken and then putting it in the oven can give it a nice flavor and color.
i learned that you can make oven fried chicken with less of a crispy skin if you use more butter and cook it in the way described. also, the bones add flavor, which i didn’t know.
I learned that you can fry chicken in the oven, I didn’t know that you could do that.
I learned that if you don’t have the whole chicken covered in butter it will still turn out good and taste good! 🙂
I learned that you have to let the chicken marinate for 24 to 48 hours.
I learned that you need to take the chicken out of the buttermilk 30 minutes before putting it in the oven. You then place it on a cooling rack to drain the excess liquid before you smother it in seasoned flour!
I learned that if you pick chicken with skin and ribs then this will make the chincken have a lot more flavor.
I learned that if you marinate the chicken in buttermilk
I learned that you have to let the chicken marinate for atleast a day or even two days. I also learned that you can pat the chicken dry with paper towels to get rid of the extra liquid.
I learned that after 30 minutes you have to take the chicken out and flip the skin up.
I learned that leaving the bone adds flavor.
i learned you Drain the chicken by placing on a rack.
i learned you have to marienate it in buttermilk for 24 to 48 hours.
I learned that you can marinate your chicken in buttermilk, (I have never really heard of that before) and that you marinate it overnight or up to at least 48 hours.
I learned that using chicken breast with the skin and ribs give it more flavor.
I learned that you cook oven fried chicken skin down.
I learned that if you marinate the chicken in buttermilk in adds flavor
I learned that oven fried chicken is a healthier way to make a meal with great tasting fried chicken.
I learned that you can fry chicken.