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Oven Fried Chicken
Nb persons: 4
Yield:
Preparation time:
Total time:
Source: Martha Stewart's Magazine
| 3 large | eggs, beaten |
| 3 Tb. | Tabasco sauce |
| 1 medium | onion, sliced 1/4 inch thick |
| 3 | garlic cloves, smashed and peeled |
| 1 whole (3-4 lbs.) | chicken , cut into 8 pieces |
| 1/4 c. | Wondra flour |
| 1/4 c. | fine yellow cornmeal |
| 3/4 tsp. | coarse salt |
| 1/4 tsp. | sweet paprika |
| 1/8 tsp. | cayenne pepper |
| 1/4 c. | extra virgin olive oil, for brushing |
Mix eggs, Tabasco, onion, and garlic in a large bowl. Add chicken, and toss to coat well. Cover, and refrigerate for at least 1 hour (or up to 8 hours).
Reheat oven to 450 degrees. Place a rimmed baking sheet on center rack. Whisk flour, cornmeal, salt, paprika, and cayenne in a medium bowl. Remove chicken from marinade, and roll each peice in flour mixture, shaking off excess.
Place chicken on preheated baking sheet, and bake for 20 minutes. Lightly brush top of each piece with oil and bake, brushing tops every 10 minutes, until chicken is dark golden brown, 30-40 minutes more.
Transfer chicken to a wire rack, and let cool slightly. Serve immediately, ore let cool to room temperature.
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