Oven Fried Chicken
Precious Nkeih
August 5, 2021
This recipe offers an easier way to make healthier fried chicken, with no worry about overcooking. It has an incredibly tasty breading, and, because we’re using a probe and sous vide mode in the Anova Precision Oven, the chicken is cooked to a perfectly juicy temperature. There's no guesswork trying to figure out if the chicken is fully cooked, as the probe will tell you! After cooking through, the chicken is quickly crisped up using the dry heat function of the oven, which means no messy splattered oil.
Serves
6
Prep Time
00:45
Cook Time
00:30
2.5 (2)
671
Ingredients
7 cloves
garlic, peeled
9
chicken drumsticks and/or thighs
2.5 Tbsp
Cajun seasoning, divided
½ tsp
table salt
½ tsp
freshly ground black pepper, divided
2 cups
buttermilk
2 cups
panko breadcrumbs
1 cup
all-purpose flour
1 Tbsp
dried parsley
1.5 tsp
seasoning salt
2 Tbsp
unsalted butter, melted
Steps
1. Crush Garlic
Place the garlic in a food processor and give it a quick pulse to lightly crush it or crush the garlic in a mortar. It should be very chunky.
2. Season Chicken
Place chicken in a bowl. Add 1 1/2 tablespoons of the Cajun seasoning, the salt, and 1/4 teaspoon of the pepper. Mix well to ensure the seasoning gets all over the chicken.
3. Add Buttermilk and Garlic
Add the buttermilk and crushed garlic to the bowl with the chicken. Mix lightly so the buttermilk and garlic are well distributed.
4. Let Chicken Marinate
Cover the bowl of chicken with plastic wrap and refrigerate for at least 30 minutes or up to overnight.
5. Make Breading
When ready to cook, whisk together the breadcrumbs, flour, dried parsley, seasoning salt, remaining tablespoon Cajun seasoning, and remaining 1/4 teaspoon pepper in a medium bowl.
6. Preheat Oven
Sous Vide Mode: On
Steam: 100%
Temp: 212°F
Heat: Rear
7. Prepare Baking Sheet
Line a sheet pan with aluminum foil and top with an oven safe rack. Spray the rack with nonstick oil spray. If you don’t have a rack that fits in the sheet pan, simply spray the foil-lined sheet pan generously with oil to prevent sticking; the bottom of the chicken will not be as crisp, but it will still be tasty.
8. Coat Chicken with Breading
Lift a piece of chicken from the buttermilk and give it a shake so the excess buttermilk drips off. Place the chicken in the bowl with the breading. Press the breading onto the chicken, making sure to completely coat the chicken.
9. Transfer Chicken to Rack
Place breaded chicken pieces on the prepared rack.
10. Cook Chicken
Insert probe into the thickest part of the largest piece of chicken. Transfer to the oven, connect the probe, and cook until the probe reads 160°F (71°C), about 17 minutes.
Sous Vide Mode: On
Steam: 100%
Temp: 212°F
Heat: Rear
160°F Probe Target
11. Brush Chicken With Butter
Remove chicken from oven then brush with the melted butter. Make sure to brush the areas where the flour is still white.
12. Heat Oven for Crisping
Sous Vide Mode: Off
Steam: Off
Temp: 400°F
Heat: Top
13. Crisp Chicken
Once the oven is heated, return the chicken back to oven and let it cook until golden brown, about 10 minutes.
Sous Vide Mode: Off
Steam: Off
Temp: 400°F
Heat: Top
00:10 Timer
14. Serve
Serve the oven-fried chicken with coleslaw and biscuits or mac and cheese.
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