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Crispy Oven fried Chicken for a Dozen Recipe
|Frying chickens||10 1⁄2 Pound, cut up (3 Frying Chickens, 3 To 3 1/2 Pound Each)|
|Butter/Margarine||3⁄4 Cup (12 tbs) (1/4 Pound Plus 1/4 Cup)|
|All purpose flour||1 3⁄4 Cup (28 tbs)|
|Yellow cornmeal||2⁄3 Cup (10.67 tbs)|
|Chili powder||1 Tablespoon|
|Seasoned salt||2 Teaspoon|
|Thyme leaves||1 1⁄4 Teaspoon|
|Oregano leaves||1 1⁄4 Teaspoon|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Butter milk||1 1⁄2 Cup (24 tbs)|
Calories 978 Calories from Fat 519
% Daily Value*
Total Fat 58 g89%
Saturated Fat 20.9 g104.7%
Trans Fat 0 g
Cholesterol 302.6 mg
Sodium 643.8 mg26.8%
Total Carbohydrates 23 g7.7%
Dietary Fiber 1.6 g6.4%
Sugars 1.6 g
Protein 86 g172.7%
Vitamin A 23.4% Vitamin C 2.8%
Calcium 15.1% Iron 25.5%
*Based on a 2000 Calorie diet
Rinse chicken and pat dry; set aside.
Line two 10 by 15-inch rimmed baking pans with foil.
Place half the butter in each pan; set pans in a 400° oven until butter is melted.
Meanwhile, place flour, cornmeal, chili powder, seasoned salt, thyme, oregano, and cheese in a bag; stir with a spoon to mix.
Pour buttermilk into a bowl.
Dip a few chicken pieces in buttermilk and drain briefly; place in bag and shake to coat with flour mixture.
Repeat with remaining chicken pieces.
Place half the chicken pieces in each pan; turn to coat with butter, then arrange skin side down.
Bake, uncovered, for 25 minutes.
Turn pieces over, switch position of pans in oven, and continue to bake until meat near thighbone is no longer pink when slashed (25 to 30 more minutes).