Any basic fried chicken recipe may be adapted for oven frying. It is a
useful technique when cooking larger quantities of chicken and is less messy
than stovetop frying. (Especially if you have a self-cleaning oven.)
Simply follow the basic cooking instructions as given in the Southwestern
version below.
1 chicken, cut in serving pieces
1 cup buttermilk
3/4 teaspoon Tabasco, optional
Vegetable oil for frying
1/2 cup flour
1/2 cup corn meal
1 teaspoon salt
3/4 teaspoon chili powder
1/4 teaspoon ground pepper
Place chicken in a large bowl. Sprinkle with Tabasco. Pour buttermilk over
all and allow to marinate for 10 to 15 minutes. Preheat oven to 425oF.
Place 1/2 inch of oil in the bottom of a heavy baking pan large enough to
hold chicken without crowding. Place pan in oven to heat for 10 minutes.
In a plastic bag combine remaining ingredients. Shake chicken in seasoned
flour. Remove pieces one at a time and quickly slip into hot oil. Place in
oven and bake for 20 minutes. Turn and bake for 10 to 15 minutes longer or
until chicken is cooked through. Drain chicken on crumpled paper towels.
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