Oven fried chicken
Chicken second courses
Growing up, our babysitter used to make the best fried chicken and I've had a hankering for it ever since. Her secret ingredients were Lawry's Seasoning Salt and a cast iron pan. In the interest of healthier eating (somewhat, let's be serious - healthy friend chicken?) I've been using Ina Garten's technique for oven fried chicken. Recently, I made some adjustments to the spices and coating, but the technique is all Ina's. This is a crunchy, light, satisfying chicken that tastes great hot, warm or at room temperature. It travels well and makes for great leftovers. If there are any leftovers.
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