I miss you. We used to be friends. Now we are enemies. Your delicious crunchy skin. Salty, greasy fingers. Remember how I would come to visit you? And you would give me buckets of chicken and crisp fries? Oh those were the days....
Last year, I drove through the Southern States, fried chicken capital of the world. Oh how I craved it. Obviously there was no way I could though.
I poured through recipes looking for the best. Cast iron fry pans, well seasoned. Frying lid on, then taking lid off, or maybe it was the other way around.
I had a whole chicken and attempted to cut it into 8 pieces. I've done it before in cooking class many many years ago. I must have failed. That poor chicken. I ended up with the kitchen shears and continued absolutely butchering the chicken.
Which is why I now use chicken drumsticks. Easy and it cooks nicely so you don't have to worry about different sizes, shapes and cooking times.
Easy Oven Fried Chicken
Preheat oven to 400°F .
- 8 chicken legs
- 1/2 cup oil
- 1 1/2 cups of seasoned gluten free flour - I used my regular flour Mix A
- 2-4 tablespoons of butter
Dip the chicken legs in oil or shake in a freezer bag with oil in it.
Transfer to a freezer bag with seasoned flour and shake until all pieces are covered. I used
- 1 1/2 teaspoons salt
- 1 1/4 teaspoons fresh ground black pepper
- 1/4 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
Carefully take out and let them rest on a platter.Make sure they don't have a really thick coating of flour since you're not really frying them.
In your roasting pan, melt 2-4 tbsp of butter and then carefully place each leg in the hot roasting pan.
After about 35-40 minutes, turn carefully and continue cooking for about 20 minutes or until golden brown all over.
I made these again and decided to take a whole bunch of blurry photos for you.
Apparently I need my eyes checked?
Eat. Lick Fingers.
Check out more fabulous recipes at Gluten Free Wednesdays