Oven Fried Chicken
Equipment
- Large cast iron pan or non-stick skillet
- Tongs
- Large sheet pan
- Parchment paper
- Cookie rack
Ingredients
- 2.5 lbs assorted chicken thighs and drumsticks
- ⅔ cups Otto’s Cassava flour
- 1 tablespoon sea salt
- 2 tsp garlic powder
- 2 tsp onion powder
- ½ tablespoon dried herbs (parsley, sage, thyme, etc.)
- 1 ½ cups beef tallow, lard, or coconut oil (for frying)
- 1 large lemon cut into quarters for garnish
- 3 sprigs of parsley coarsely chopped for garnish
Instructions
- Pre-heat oven to 375F
- Line a large sheet pan with parchment paper (or foil) and top with a pre-greased cookie rack.
- In a large cast iron skillet or non-stick pan, add oil and pre-heat under medium heat.
- In a large bowl, combine flour, salt, garlic and onion powder, and dried herbs. Use a fork or whisk to ensure the mixture is thoroughly combined.
- Dredge the chicken thighs and drumsticks in the bowl of flour and ensure each piece is evenly coated. Discard any excess flour on the chicken.
- Once the oil is heated, carefully add the chicken to the pan and cook each side for 4-5 minutes until each piece is golden brown. Cook chicken in batches and do not overcrowd the pot.
- Evenly place the chicken on the cookie rack.
- Once all the chicken have been fried and placed on the cookie sheet, place the chicken in the oven and bake for 30 minutes or until juices from the chicken run clear.
- Season chicken with a pinch of salt and squeeze half of the lemon juice over the chicken.
- Garnish with lemon and parsley and enjoy!