Chicken, noodle dish, and corn. It's dinner time!
INGREDIENTS
- Chicken parts with skin and bones (may I recommend some breasts?)
- Flour
- Oil
- Butter
- Salt
- Preheat your oven to 350 degrees
- Rinse your chicken parts in the sink. Be sure to pull-off any stringy parts of skin and fat - eew. Shake-off the excess moisture
- Fill a gallon-sized zip top bag with ~1 cup of flour and ~1 tsp salt
- Put your damp chicken parts in the bag with the flour, close the top of the bag* and shake (this will cover your chicken with flour - like, no duh)
- Meanwhile, heat a large skillet to medium high, add ~1 Tbs of butter and ~1 Tbs of oil, and allow butter to melt
- Remove the chicken from the bag and place, meaty side down, in the skillet
- Cook until golden* (about 5 minutes depending on the heat of the pan)
- Flip and cook the other side for a few more minutes until golden
- Evacuate the chicken to a half-sheet pan fitted with a rack
- Bake the chicken in the oven for 60 minutes.
- Remove from oven and put in your mouth - it's ok, you've earned it.
- Smile - chicken tastes good.
FAQs
- How should I close this zip top bag, zip it? >> Heavens no, that's too hard. Twist the top of the bag into a makeshift closure and shake. You're not trying to seal this against the elements, you're just trying to keep flour from flying all over your kitchen.
- Is this a messy preparation of chicken? >> Well, it can be. A friend of the blog pointed-out that, even through we're not deep frying that bird, you're still likely to have an oily mess all-over your stove. To minimize this, I recommend (and use) a screen to contain the mess. The screen is like a lid made of mesh - it allows the steam to escape, but catches the oily spatters and mess. When complete, just throw it in the dishwasher or have your kitchen staff take care of it. You bring problems; I bring solutions.
Protect your precious kitchen with this $5 piece of wire and mesh
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