Crispy Oven Chicken Biography
source (google.com.pk)Oven Fried Garlic Chicken, as seen on George Hirsch Lifestyle
Chef George supporting Jon Bon Jovi Soul Foundation's Soul Kitchen, "sharing the love"
Many of you have requested this recipe from George Hirsch Lifestyle TV series. I am delighted to share.
Oven Fried Garlic Chicken, from George Hirsch Lifestyle TV series
Who doesn’t like Fried Chicken? But frying chicken in the traditional manner can make for health concerns and take a long time to prepare it correctly. Solution, my Oven Fried Garlic Chicken. It is as good as it looks. Perfect for making and taking to the tailgate or picnic. When prepared ahead, tastes even better the next day! That's if you have any left.
from George Hirsch Lifestyle TV episode Country Made
George’s Oven Fried Garlic Chicken
Makes 8-10 pieces
1 whole chicken cut into 8 - 10 pieces, or pre cut from butcher
Juice of 1/2 fresh lemon
2 cups flour, approximate
paper bag or food safe plastic bag
For The Chicken Rub
1 teaspoon each: dried basil, oregano, thyme, sweet paprika
1/2 Tablespoon garlic powder
Pinch of fresh ground nutmeg
Pinch sea salt and ground black pepper to taste
Combine all seasonings for chicken.
Add seasoning rub to chicken coating each piece, then squeeze lemon juice over chicken. Cover and refrigerate for at least 30 minutes or overnight.
Preheat oven to 425 degrees F.
Place half of flour in bag and add additional flour as needed.
Place two pieces of chicken in the bag of flour at a time, close tightly and shake bag coating chicken evenly. Remove flour coated chicken with tongs and shake off any excess flour. Place flour coated chicken in a low-sided heavy gauge roasting pan. Repeat until all chicken has been coated with flour. Make sure chicken is not over crowed in roasting pan. See Tips.
Place chicken in oven at 425 degrees F. for first 15 min or until chicken begins to color (you will smell aroma), then lower oven to 350 degrees F. for 30 - 35 minutes until golden brown or until done. Time depends on size of chicken pieces.
After removing from oven, let chicken rest for 5 minutes and serve.
Tips:
- For crispy chicken, use a heavy gauge low sided pan (to prevent chicken from steaming).
- Do not overcrowd chicken in pan, allow for air circulation.
- The oven baked chicken fries in its own fat. Using just breasts (white meat) does not oven fry as well due to lower fat content. For best results cook with a mixture white and dark meat that has a higher fat content.
- Trust the cooking times. Try not to open the oven door to peak at chicken while cooking. It will still be there. Each time you open the oven door the temperature drops in the oven causing chicken to steam.
- To keep chicken crisp after cooking, place chicken on a wire baking screen until cool.
This is about as easy as a recipe can get. Just pat dry the drumsticks, spice and cook in a high oven. Then you will have crispy goodness for the family.
I took several weeks last year working on grilled drumsticks to get them just right. The secret of a great chicken leg (drumstick) was in the temperature as usual. Since then I have done mainly oven drummies. I kind of did this post before in my Chicken for a Hundred post. I was cooking for a party and roasted 150 chicken legs and breast in a similar manner. Here is a scaled down version.
The cooking time make this a great match for my Easiest Crispy Oven Baked French Fries. Check them out.
Notes:
DO NOT SKIP THE PAT DRY or you will not have crispy skin. (See Check the cut joint area for loose parts. You may be handing this to a child and don’t need loose bone aspirated.
I like cooking this on a rack to get the meat off the pan and with convection all sides of the drumstick will be nice.
Cook at high temp and you must use a thermometer to be sure you get to 185. Do not guess.
Spice as you want. I often add the Cayenne but if you have little ones, skip it.
Scale to any amount you need
Skip the seasoning and brush with your favorite BBQ sauce the last 5 minutes to make great oven baked BBQ drumsticks.
Rinse and dry the drumsticks
Trim any loose pieces in the joints
Trim of any extra skin and any loose joint pieces.
Sprinkle with seasoning of choice
Spice to taste. Here I’m using a light sprinkling of my 7:2:1 seasoning. If you don’t have that, mix 1 tablespoon kosher salt, 1 teaspoon pepper and optionally 1/2 teaspoon garlic powder (granulated preferred) and 1/4 teaspoon Cayenne (skip for little ones). This makes more than you need. Keep for next time.
Placed on a raise rack
Placed on a prepared cooking pan with the thicker part of the drumstick to the outside. I usually line with aluminum foil to help cleanup. A rack elevates the chicken to help all sides cook evenly. You can do it without the rack but better with. Of course, a heavy spray of PAM on the rack or foil.
cook until internal temperature of 185
Cook to 185 plus internal temp. DO NOT STOP SHORT of 185. About 35 minutes in my oven. Let set for 10 minutes before serving. They are way too hot to eat right away and will be better after a rest.
4.9 from 30 reviews
Oven Baked Chicken Legs – The Art of Drummies
Save Print
Prep time
10 mins
Cook time
35 mins
Total time
45 mins
This is about as easy as a recipe can get. Just pat dry the drumsticks, spice and cook in a high oven. Then you will have crispy goodness for the family.
Author: Dan Mikesell
Recipe type: Grill, chicken
Cuisine: American
Serves: 6 drumsticks
Ingredients
5-6 Chicken drumsticks (about 1½ lbs)
7:2:1 or 7:2:2 seasoning (or kosher salt and pepper)
Instructions
Preheat oven to 425 convection. Pat dry with paper towels. (See http://www.101cookingfortwo.com/chicken-rinse-not-rinse/ about rinsing chicken)
Trim of any extra skin and any loose joint pieces.
Spice to taste. A light sprinkling of my 7:2:1 seasoning is great. If you don’t have that, mix 1 tablespoon kosher salt, 1 teaspoon pepper and optionally ½ teaspoon garlic powder (granulated preferred) and ¼ teaspoon Cayenne (skip for little ones). This makes more than you need. Keep for next time.
Placed on a prepared cooking pan with the thicker part of the drumstick to the outside. I usually line with aluminum foil to help cleanup. A rack elevates the chicken to help all sides cook evenly. You can do it without the rack but better with. Of course, a heavy spray of PAM on the rack or foil.
Cook to 185 plus internal temp. DO NOT STOP SHORT of 185. About 35 minutes in my oven. Let set for 10 minutes before serving. They are way too hot to eat right away and will be better after a rest.
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