When I stumbled upon this recipe, I just knew it had to be good. It's by far the best oven fried chicken I've ever had. The skin is amazingly crisp and the chicken is as juicy as can be. I would suggest preparing your chicken and setting up your assembly line before you light your coals, that way you can bread the chicken and bake it right away. You might want to pack a pair of disposable gloves as the preparation is a bit messy. In my 12 inch dutch oven, the chicken baked with 12 coals in a ring around the base of the oven with 28-30 briquettes on the lid. I left it alone and in one hour it was perfectly done. Leave the Shake and Bake at home and give this buttery, crunchy chicken a try.
1 1/4 cups ranch salad dressing
1 egg, slightly beaten
7-8 pieces cut up chicken
1 cup flour
1/2 tsp salt
1/4 tsp pepper
1 1/2 cups corn flake crumbs
1/4 cup butter or margarine, melted
Lightly oil or spray 12 inch or larger dutch oven.
In medium bowl combine salad dressing and egg; set aside.
Rinse chicken with water and drain well.
In medium bowl, combine flour, salt and pepper.
Place corn flake crumbs in separate bowl.
Dredge chicken pieces in flour, dip in salad dressing-egg mixture then roll in corn flake crumbs.
Place chicken pieces in single layer in prepared dutch oven.
Drizzle with melted butter.
Bake at 350 degrees for 50 minutes to 1 hour or until fork tender.
Makes 4 servings.
|Place chicken in single layer in dutch oven then
drizzle with melted butter