Grace Parisi’s Oven-Fried Chicken recipe from Food and Wine Magazine is my go-to quick chicken recipe. I make it all the time along with her recipes for Sweet-and-Sour Green Beans and Jalapeño-Roasted Potatoes. The chicken and potatoes bake in the same oven – start with the potatoes, then the chicken, and then the green beans. You can make the whole meal in under an hour. Leftovers, if any, are delicious. One suggestion: up the amount of seasonings in the chicken coating.
There are countless methods of preparing the versatile fried chicken. The one thing they have in common is to be careful to not overcook and dry out the meat. The thickest part of the bird needs to reach 165° – but once it reaches that temperature it is time to remove it from the heat and let it rest.
I received a gift of a little apparatus that holds an upright can of beer or soda over which you slide a well seasoned chicken and grill it. This makes some of the most moist, tender chicken around and any leftover chicken makes divine sandwiches. While this is technically not fried chicken I thought I would include it to say thank you to my friend Shirley. Search for beer can chicken recipes on the web – simple and delicious.
This morning I received a great compilation of To-Die-For Fried Chicken recipes from Fine Cooking, one of my favorite cooking magazines. These all sound really good but I am especially excited about trying Thomas Keller’s Buttermilk Fried Chicken prepared with an herb-lemon brine. I noticed that Fine Cooking’s slide-show, presentation format does not play nice with the Firefox browser but it renders well with Internet Explorer.