I tried Ina Garten's 11-hour oven-fried chicken recipe, which primarily involves marinating chicken pieces in buttermilk. The dredging process was simpler than expected, requiring just flour, salt, and pepper. The frying method was much less messy than traditional frying. The final result was crispy and moist chicken, significantly reducing grease splatters in the kitchen. Overall, the recipe was enjoyable and provided an efficient way to create a family meal with time for side dishes.
I've made fried chicken before that called for additional spices in the dredge, but Garten's recipe kept it simple with just flour, salt, and pepper.
The 11-hour part of the recipe is all about letting the chicken pieces hang out in buttermilk – primarily, that's where the time invested happens.
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