This easy Barefoot Contessa oven-fried chicken is a simple, crispy, and delicious meal that’s perfect for any occasion. With just a few common ingredients like buttermilk and flour, you can enjoy golden, juicy chicken with a light, crunchy coating. Quick to make and utterly satisfying!
Ingredients Needed
- 2 whole chickens (1.36 kg each), cut into eight serving pieces
- 1 litre buttermilk
- 240g plain flour
- 1 tablespoon kosher salt
- 1 tablespoon freshly ground black pepper
- Vegetable oil or vegetable shortening for frying
How To Make Oven Fried Chicken
- Marinate the Chicken: Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover with plastic wrap and refrigerate overnight.
- Preheat the Oven: Preheat the oven to 175°C (fan) / 190°C (conventional) / 350°F.
- Prepare the Flour Coating: In a large bowl, combine the flour, salt, and pepper.
- Coat the Chicken: Take the chicken out of the buttermilk and coat each piece thoroughly with the flour mixture.
- Fry the Chicken: Pour the oil into a large heavy-bottomed stockpot to a depth of 2.5 cm. Heat to 182°C using a thermometer. Working in batches, carefully place several pieces of chicken in the hot oil. Fry for about 3 minutes on each side until the coating is golden brown. The chicken will continue to brown in the oven. Don’t overcrowd the pan. Remove the chicken from the oil and place it on a metal baking rack set on a sheet pan. Allow the oil to return to 182°C before frying the next batch.
- Bake the Chicken: Once all the chicken is fried, bake it in the preheated oven for 30 to 40 minutes, or until the chicken is no longer pink inside.
- Serve: Serve the chicken hot and enjoy!
Recipe Tips
- Don’t skip the overnight marinating: Letting the chicken soak in buttermilk overnight helps tenderise the meat and adds extra flavour. It’s essential for that juicy, moist chicken.
- Use a thermometer for frying: Keeping the oil at the right temperature (360°F or 182°C) is key to achieving the perfect golden, crispy coating. Too hot or too cold will affect the crispiness.
- Don’t overcrowd the pan: Fry the chicken in batches. Crowding the pan will lower the oil temperature and lead to soggy chicken instead of crispy pieces.
- Let the oil heat back up: After frying each batch, allow the oil to return to the correct temperature before adding the next batch of chicken. This ensures consistent crispiness.
- Bake the chicken to finish cooking: The oven is essential for cooking the chicken all the way through without burning the coating. Don’t skip this step!
How To Store Leftovers
- Refrigerate: Store leftover oven fried chicken in an airtight container in the fridge for up to 3 days.
- Freeze: Freeze leftover oven fried chicken in an airtight container or bag for up to 3 months. Thaw overnight in the fridge and reheat in the oven to make it crispy again.
- Reheating: To keep leftover oven fried chicken crispy, reheat in a preheated oven at 350°F for about 10-15 minutes.
Nutrition Facts
Serving Size: 1 serving (approximately 1 piece)
- Calories: 400
- Total Fat: 22g
- Saturated Fat: 3g
- Cholesterol: 70mg
- Sodium: 600mg
- Potassium: 300mg
- Total Carbohydrate: 20g
- Dietary Fiber: 1g
- Sugars: 1g
- Protein: 30g
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Barefoot Contessa Oven Fried Chicken
Description
This easy Barefoot Contessa oven-fried chicken is a simple, crispy, and delicious meal that’s perfect for any occasion. With just a few common ingredients like buttermilk and flour, you can enjoy golden, juicy chicken with a light, crunchy coating. Quick to make and utterly satisfying!
Ingredients
Instructions
- Marinate the Chicken: Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover with plastic wrap and refrigerate overnight.
- Preheat the Oven: Preheat the oven to 175°C (fan) / 190°C (conventional) / 350°F.
- Prepare the Flour Coating: In a large bowl, combine the flour, salt, and pepper.
- Coat the Chicken: Take the chicken out of the buttermilk and coat each piece thoroughly with the flour mixture.
- Fry the Chicken: Pour the oil into a large heavy-bottomed stockpot to a depth of 2.5 cm. Heat to 182°C using a thermometer. Working in batches, carefully place several pieces of chicken in the hot oil. Fry for about 3 minutes on each side until the coating is golden brown. The chicken will continue to brown in the oven. Don’t overcrowd the pan. Remove the chicken from the oil and place it on a metal baking rack set on a sheet pan. Allow the oil to return to 182°C before frying the next batch.
- Bake the Chicken: Once all the chicken is fried, bake it in the preheated oven for 30 to 40 minutes, or until the chicken is no longer pink inside.
- Serve: Serve the chicken hot and enjoy!
Notes
- Don’t skip the overnight marinating: Letting the chicken soak in buttermilk overnight helps tenderise the meat and adds extra flavour. It’s essential for that juicy, moist chicken.
- Use a thermometer for frying: Keeping the oil at the right temperature (360°F or 182°C) is key to achieving the perfect golden, crispy coating. Too hot or too cold will affect the crispiness.
- Don’t overcrowd the pan: Fry the chicken in batches. Crowding the pan will lower the oil temperature and lead to soggy chicken instead of crispy pieces.
- Let the oil heat back up: After frying each batch, allow the oil to return to the correct temperature before adding the next batch of chicken. This ensures consistent crispiness.
- Bake the chicken to finish cooking: The oven is essential for cooking the chicken all the way through without burning the coating. Don’t skip this step!
Barefoot Contessa Oven Fried Chicken