Grandma Virginia's Oven-Fried Chicken Recipe on Food52 (2024)

FAQs

Is baked chicken better then fried? ›

By cooking chicken in the oven, you'll use little oil, which will minimize heart health risks. Aside from being healthier for your heart, this chicken is also high in protein (8 g per serving). And it's an excellent choice for fussy eaters or those without a lot of time to spare.

To reheat fried chicken in the oven, the best method is to turn the oven on high and bake it fast. Preheat the oven to 400°F, and place room-temperature leftovers on a wire rack set on a baking sheet. The wire rack helps hot air circulate to crisp up the underside of the chicken.

Keep fried chicken warm on a sheet pan in a 250° oven while you cook the remaining batches. The big thing you want to watch out for here is keeping the chicken crispy. You can't keep it warm like a roast (tightly wrapped in foil to keep the heat in) because that introduces moisture, making the breading soggy.

Preheat your oven to 350 °F. Place a wire baking rack on top of a baking sheet. Put the chicken pieces on top, with a couple of inches of space between them. Cook in the oven for 25 to 30 minutes until the chicken thighs are hot and register 150 °F on a thermometer.

Why Should You Precook Your Chicken? By precooking your chicken, you spend a lot less time frying since you only need to get the outside crispy and brown, which is great when you're doing multiple batches or have hungry guests hovering over the fryer.

KFC deep fries its chicken for 15 minutes and then drains the oil off for another five minutes – 20 minutes in total. If you don't have a deep fryer, heat up plenty of oil in a large saucepan and do it that way.

If your oil temp is too high, your fried chicken will be scorched on the outside with meat that is undercooked. If the oil is too cool, your chicken will be greasy and will lack the golden-brown crispy exterior you want.

One of the most common reasons why fried chicken doesn't turn out crispy is because the chicken isn't dry enough before it's fried. If the chicken is too wet, the moisture can create steam, which can prevent the skin from crisping up.

When paired with all-purpose flour, cornstarch helps prevent gluten development, which makes the flour coating crispier, and absorb moisture (from the frying and the chicken), which also means a crispier coating. If you already have a favorite fried chicken recipe, try replacing a quarter of the flour with cornstarch.

Keep Fried Chicken Crispy 2+ Hours

The oven should be set to 200 degrees F (100 degrees C). Set a wire rack on top of the baking pan or roasting tray. Once you've cooked an entire batch or piece of chicken, take it from the fryer and then place it on the rack. Make sure that the pieces don't touch.

How to keep fried chicken in the oven? ›

Use an Oven: Preheat your oven to a low temperature, around 200°F (93°C). Place the fried chicken and French fries on a baking sheet and cover them loosely with aluminum foil. This helps to retain moisture and prevent them from drying out.

All you need to do is preheat the oven to 200°F, the lowest temperature setting on most ovens. This low heat allows steam to escape without overcooking the chicken. Place the fried chicken pieces on a wire rack over a baking sheet. This allows hot air to circulate freely around each piece.

Place the tray in the center of your preheated oven and allow it to cook for approximately 15-20 minutes. The ideal cook time will vary depending on the type and size of your chicken cuts. To prevent your chicken from drying out, check legs and thighs after 10 minutes and breasts after 15 minutes.

- Preheat your oven to 325°F (160°C). - Place the fried chicken on a wire rack set over a baking sheet to allow air circulation. - Bake the chicken for about 15-20 minutes, or until heated through. Using a wire rack helps the hot air circulate around the chicken, maintaining its crispiness.

Choose chicken without the skin for less saturated fat and cholesterol. Healthy preparation options include broiling, baking, roasting, steaming, or grilling foods.

Reduces Health Problems: Since baking requires little or no added oil, there is a reduced risk of heart disease and other unhealthy conditions. Retains Nutrients: Baking helps retain the nutrients in foods without adding any extra salt or fat.

Baking your chicken is a great weeknight dinner option, especially if you're trying to lose weight. In addition to being low in fat and calories, baked chicken is rich in important nutrients. Stir-fried chicken. Try stir-frying chicken with a bit of oil and your favorite veggies for a high fiber, protein-packed meal.

Fried chicken might taste delicious, but frying chicken increases the fat content. Roasted chicken is a better option because it has lower saturated fats and cholesterol. It's also packed with protein, vitamin B12 and iron. If you're looking to increase protein in your diet, roasted chicken is an excellent source.