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Oven-Fried Chicken Recipe - Paula's cooking up a healthier "fried" chicken recipe by baking it in the oven instead of cooking it in a fryer.
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0:00
- Hey, y'all, come on in the kitchen
0:02
because mama's fixing to fry up some chicken
0:05
with her crooked glasses.
0:07
Eddie, I believe one of my ears is lower than the other.
0:10
All my glasses sit like this. (laughs)
0:12
- [Eddie] Mine do too.
0:13
- You do? - Yeah.
0:14
- Well, I've heard that nobodies ears are perfectly.
0:16
All right, now if I wear it way up here,
0:18
it's perfect. (laughs)
0:21
Mama's frying chicken today and I don't know of a person
0:25
that doesn't like fried chicken, y'all,
0:27
but it can be challenging to cook at home.
0:32
The biggest problem is if you're frying it in deep fat,
0:36
regulating that temperature of that oil,
0:41
or whatever you're using,
0:43
whatever kind of fat you're cooking in,
0:46
because that's the secret. Holding that temperature.
0:50
But I'm gonna show you how to fry chicken
0:54
and put it in your oven.
0:55
So now I've got a half a chicken right here.
1:00
I've got buttermilk, I've got plain yogurt
1:05
and let me get a scooper, a pooper scooper.
1:12
So I'm gonna mix my buttermilk.
1:18
It's funny, I love buttermilk so much
1:20
but you couldn't pay me enough money to drink it.
1:25
And my grandparents,
1:27
especially my grandmother and grandfather Hiers,
1:30
I remember on Sunday nights when they get home from church
1:35
they would pour them a big old glass of buttermilk
1:39
and then crumble up the cornbread from the earlier meal
1:45
and salt and pepper it,
1:47
and they drank it like it was a milkshake.
1:50
And I never could understand that.
1:53
I've never had the guts to try it, y'all.
1:56
But it sure does make cakes and cornbread
2:01
and salad dressings, makes it so wonderful.
2:04
All right, I've got two teaspoons of a brown spicy mustard
2:10
and I'm gonna add to that.
2:16
I'm gonna add two teaspoons of paprika.
2:21
I'm gonna add two teaspoons of dried tarragon
2:26
and then I'm gonna add two teaspoons of hot sauce.
2:31
- [Theresa] Nice and easy. Two, two, two.
2:33
- Yep, two, two, two. Theresa said, "Two."
2:38
So this is not like the way we do it at the restaurant.
2:43
You know, if I was cooking it Lady and Sons
2:47
or Paula Deen's Family Kitchen style,
2:49
I'd be using about a half a bottle of that hot sauce.
3:00
So I'm just gonna mix this up real good.
3:03
And that paprika in there is gonna help it
3:06
turn nice and brown in the oven.
3:10
Kind of like it's been fried.
3:13
That kind of looks like (laughs),
3:17
what does that look like, Eddie?
3:18
Kinda looks like thousand island dressing,
3:20
doesn't it? - Thousand island, yep.
3:22
- It sure does.
3:24
All right, now I'm gonna pour my chicken.
3:28
I'm not gonna pour it.
3:29
I'm gonna place it in a resealable bag.
3:36
I can't ever tell, yeah, now it's open.
3:42
This is a beautiful chicken.
3:43
Theresa had the butcher cut it up for us.
3:49
So that was nice.
3:50
You know the butchers don't do
3:52
a whole bunch of butchering anymore.
3:55
Did you know that, Eddie?
3:58
- [Eddie] No, but we did get to go to a nice
4:02
butcher shop over the weekend.
4:03
- Yeah, you got to find
4:04
an independently owned little grocery store
4:08
'cause I think there's so many rules and regulations with.
4:13
Could you hold that open a little bit, Eddie, please,
4:15
'cause I don't wanna lose this
4:18
because that's where my tarragon is and I adore tarragon.
4:24
I love it.
4:27
To me it just makes a Bearnaise sauce.
4:30
Mm mm, all right, so this is the hardest part
4:35
of the whole deal, y'all.
4:38
We've got to let that marinate for an hour and a half.
4:43
And you'll wanna make sure that you,
4:46
in that hour and a half, that you turn it real good
4:50
so that each piece is covered.
4:55
Gonna let the air out of it.
4:59
Make sure every piece of chicken gets coated good.
5:03
And after it's marinated,
5:07
I'm gonna mix some oatmeal and some flour together
5:13
and we gonna toss 'em in that
5:16
and place it in the oven and bake it.
5:20
And hopefully you'll like it
5:21
almost as good as you do deep fried chicken.
5:25
So in the refrigerator, an hour and a half.
5:32
I'm gonna set the timer and when the timer goes off,
5:35
I will come back and show you the rest of the steps.
5:43
Okay, y'all, it's been a hour and a half.
5:46
I'm pulling the chicken out
5:49
and I'm gonna mix together our flour and our oatmeal.
5:57
And y'all feel free now,
6:02
if there's anything in the marinade
6:05
that you don't really care for make it your own.
6:10
And if you like Italian seasoning
6:13
instead of tarragon, use it.
6:16
So just put the flavors in that you like.
6:21
And doing it in this bag is a wonderful, wonderful way.
6:27
Now I'm gonna just shake off the excess
6:32
and I'm gonna coat one piece at a time.
6:38
- [Eddie] Now, what is the oatmeal like substituting
6:42
from like your regular recipe? Cornmeal or-
6:44
- It's not substituting anything.
6:46
It's just a nice addition.
6:47
It's kind of like when I mix flour
6:50
and panko together, Eddie.
6:52
It's just another form of breading. A different form.
6:56
- An extra crunch? - Yes.
7:01
Look at that pretty leg.
7:07
Okay, so I place that skin side down.
7:13
A leg, it's just gonna have to go down
7:16
'cause all sides have the skin.
7:21
And I'm gonna, it was starting to coat up on my fingers.
7:26
I coulda baked my fingers.
7:28
- Please don't do that. - I'm not.
7:30
- [Theresa] We need you for more recipes.
7:32
- (laughs) Okay, good.
7:34
All right, now let's see, what is that.
7:35
I think that's the thigh, yeah. Yeppy, yeppy.
7:41
Yeah, I love mixing panko, panko with my flour.
7:48
It just adds such a nice crunch.
7:56
We could have stood a little bit more flour and oatmeal.
8:01
I'm gonna have to have a little bit more, Theresa.
8:04
- [Theresa] Okay, well we've got plenty.
8:06
- All right, let me reach in here and pull out a wing.
8:11
You know, of course, I almost say this
8:13
about every piece of chicken
8:15
but the wing is like up there at the top 10 of my favorites.
8:24
Of course, it's white meat which I-
8:26
- [Theresa] Are there really top 10 pieces of chicken?
8:28
(Paula laughs)
8:29
I didn't think there was 10 body parts
8:30
for a chicken. - No, in my top 10
8:32
favorites. - Of food?
8:35
- Of chicken. - Oh.
8:38
- Of chicken, the different pieces.
8:38
- [Theresa] Well, top 10, what's your top before that?
8:41
- I love a thigh.
8:44
- Okay. - I love a thigh.
8:46
All right, now this is a great big breast
8:49
and you know what, I think I'm gonna take him off here,
8:52
Theresa, and cut him in two.
8:56
- So he'll cook? - Yes, absolutely.
9:00
I'm gonna just lay him right there.
9:02
- You need a meat cleaver? - Yes.
9:04
'Cause I want all the pieces to get done
9:09
at like the same time.
9:13
And I don't want to have to-
9:15
- That's as close as to what I can-
9:16
- Thank you, that's perfect.
9:20
- [Theresa] Her prep chefs will be glad
9:21
when we get into a house
9:22
where everything goes in the same place every time.
9:24
- I know, okay see how easy.
9:28
That's the finest knife in the world right there.
9:33
Okay, skin side down.
9:43
Skin side down.
9:52
Okie dokie and you know what I think I'm gonna do,
9:56
I don't say this in the directions
9:58
but I think I'm gonna spray it a little bit
10:04
with the nonstick spray,
10:07
since we're not using any kind of oil or fat.
10:12
So I just, I think this will help it brown.
10:18
That's how we do it in the air fryer
10:22
and like I said, that helps make it crispy.
10:25
All right, so we gonna put this in the oven at 350
10:29
and we're gonna bake it for about 40 to 45 minutes.
10:36
And you know, what I'm giving you is just a range
10:40
because my chicken may be smaller than your chicken.
10:45
I buy small chickens.
10:47
If I can find a two and a half pound chicken,
10:50
I mean I'm all over it.
10:52
But if you're buying like store brands,
10:57
they gonna be close to the size of a hen.
10:59
So I buy my chicken from chicken specialty operations.
11:10
- [Eddie] So just check your temperature (indistinct).
11:12
- Yes, so you'll need to use your temperature probe.
11:18
So that's it.
11:20
40 minutes, hopefully we gonna bite into a nice crunchy,
11:26
delicious, seasoned piece of chicken.
11:30
Okay. This oven says 450.
11:34
- [Theresa] That's what it says.
11:36
- I thought it said 350, I just told them 350.
11:40
- [Theresa] Preheat oven to 450.
11:42
- Oh, okay, see it looked like 350 to me
11:45
'cause I ain't got but one eye. (laughs)
11:49
So 450, y'all, preheat your oven to 450
11:52
and we gonna bake it for 40 to 45 minutes.
11:56
- [Theresa] We'll be back.
11:57
- Oh and I (laughs) I meant to tell y'all,
12:00
that first round with the chicken,
12:02
I started getting hot so I threw my hair up.
12:06
I had to, I had to get it off my neck.
12:09
Don't like a hot flash
12:12
and one was a coming. (laughs)
12:13
- [Theresa] Uh-oh. (Paula laughs)
12:15
- Okay, y'all, here is our oven fried chicken.
12:19
We cooked it for about 45 minutes.
12:22
And remember we coated it in flour and oatmeal.
12:27
We mixed those together.
12:31
So if you're trying to cut calories,
12:34
this is a pretty good way.
12:38
And one day, I'm gonna show you how I make fried chicken
12:42
in the air fryer.
12:45
And hopefully you can try it both ways
12:47
and choose the one that you like the best.
12:51
But everybody likes fried chicken.
12:54
Right? - Yes.
13:03
- It's so hot and so good.
13:07
Love the crunch.
13:12
Finger-licking good.
13:14
I'm not supposed to say that, am I.
13:17
That's somebody else's chicken. (laughs)
13:21
Yum. Y'all enjoy.
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