GRANDMA VIRGINIA'S OVEN-FRIEDCHICKEN
My mom made this fried chicken, and her recipe is the first one that I posted on Food52. My father has a chicken allergy, so the chicken was our treat when my parents were going out. It is really sautéed and then oven-baked, but in our family we called it fried chicken. It is infinitely easier than southern fried chicken and makes an easy weeknight dinner. My mom served it with home-baked soft white rolls and frozen peas.
Provided by @MakeItYours
Number Of Ingredients 6
Steps:
- Dissolve the kosher salt in several cups of water and pour over the chicken in a plastic container. Cover and refrigerate overnight. (We used 3 1/4 cups of water.)
- Dry the chicken well with paper towels.
- Combine the flour, celery seed, salt, and pepper in a zip-top bag. Shake a few pieces of chicken at a time in the flour mixture.
- Carefully tap the chicken to remove excess flour.
- Melt the butter in a heavy frying pan and brown the chicken on both sides.
- Transfer the chicken to a baking sheet and bake at 375°F for 45 minutes.
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