Tuesday, April 20, 2010

Oven-Fried Chicken


I've mentioned here several times, that I'm a lucky girl because I have a ghost chef who comes up with all my White House Chef Mystery recipes.

I've tried making most of them at home and I have to say, they're all pretty wonderful. One of those I've only *just* attempted is Oven-Fried Chicken. I tasted it last December when my local library hosted a book discussion and hired a caterer to make all "Ollie" food. What a blast! At that point, I knew I had to try this one. Well, I just did, and let me tell you, I'm asking myself why I waited so long. This is ridiculously easy, and incredibly juicy and delicious. Remember the old Shake and Bake commercials? "And we helped!" Well, those little girls could put this recipe together just as easily.

Quick, delicious, simple... what else is there?

Here it is, straight from Ollie:

Oven-Fried Chicken

1 roasting chicken, rinsed and cut into pieces, giblets (if any) removed (I make stock out of them, but it’s perfectly acceptable to just toss them)

½ C. butter

1 C. flour

2 T. garlic powder

1 T. onion powder

1 T. salt (or to taste)

1 t. freshly ground pepper (or to taste)

1 T. fresh lemon zest, finely diced

Preheat oven to 350 degrees F.


Place butter in ovenproof baking dish large enough to hold chicken pieces in a single layer, or a 9 X 13 cake pan. Put in heating oven to melt.

Place flour, garlic powder, onion powder, salt, pepper, and lemon zest in a large and sturdy zip-lock bag. Shake until mixed.

Remove pan with melted butter from oven.

One piece at a time, place chicken pieces into bag with flour mixture, seal, and shake until chicken is coated. Remove from bag, and roll in melted butter in pan. Place in pan, skin side up.

Continue until all pieces are coated in flour and butter, arranged in pan.

Place pan in oven. Cook until chicken is brown and crispy on top and cooked through—about 40 minutes.

Remove chicken from pan. Plate and serve.



Doesn't that look delicious? Trust me, it is. And the smell of the garlic baking is ... ahh....

Mmm... I'm getting hungry again.


By the way, you may remember that last year my husband and I gave each other a year of dining out -- once a month -- at a place that was new to at least one of us. Well, we're doing that again this year. I haven't "reviewed" all our choices, but Blue 13 in Chicago is definitely worth a mention. My April 15th blog here has all the details and my personal review. There's also information on that page about my book launch party June 6th for Grace Under Pressure. If you're in the area, I would love for you to come! Questions, just holler.

Best always,

Julie

www.juliehyzy.com

Woo-hoo!! I have some late-breaking news to share! I just found out that Grace Under Pressure received a *starred* review from Publishers Weekly! I'm so excited!


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Don't Forget...

DELICIOUS     SUSPICIOUS cover

The first book in the Memphis Barbeque series, Delicious and Suspicious, will be released July 6. To celebrate its upcoming release, Riley is throwing a giveaway! :) It's almost grilling time and you'll soon want Williams-Sonoma’s Ultimate Grilling Rub Collection. It’s easy enter! Just send an email toMysteryLoversKitchen@gmail.com with “Contest” in the subject line.

Grilling Rub   CollectionReally, really want to up your chances? You’ll get one extra entry if you follow us on Twitter, one extra if you subscribe to our posts (in the right hand sidebar under “Subscribe”), and one extra for becoming a follower (by clicking the “follow” button in the right hand column under our book covers and blog roll.) Just send us an extra email at MysteryLoversKitchen@gmail.com and let us know what you’ve signed up for. If you’re already a follower or subscriber, let us know that, too!

12 comments:

  1. Julie -

    Major props and huge congrats on the STARRED REVIEW for GRACE UNDER PRESSURE. I cannot wait to read the first book in your new Manor of Murder series. I just know it's going to be as lively and fun as your White House Chef series. And speaking of Ollie and her recipes...that chicken looks deliciously succulent. (I remember those Shake 'n' Bake commercials, too. LOL!) Finally, Blue 13 looks like my kinda joint, especially love the philosophy of the exec chef and gen. manager, tatts and all. The review on your blog was fantastic. :-)

    ~Cleo
    Coffeehouse Mystery.com
    Cleo Coyle on Twitter

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  2. Congratulations on your starred review, Julie!!! I'm so excited for you and can't wait to read the book!

    This is some juicy-looking chicken! Thanks so much for sharing the recipe. :)

    Riley/Elizabeth
    Mystery Writing is Murder

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  3. The chicken recipe looks great. You can't beat chicken in the South.

    Congratulations on the starred review of Grace Under Pressure. I love the cover, definitely eye catching.

    Mason
    Thoughts in Progress

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  4. We are definitely on the same page. I made a version of this last night that I planned to share in June. Mine doesn't have flour. :) I love the garlic addition! And CONGRATULATIONS on the starred review!!!!!! Wahoo!!!! I read the sneak preview in Eggsecutive Orders and loved it. It's already selling like hotcakes.

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  5. Thanks, Cleo, Elizabeth, Mason, and Avery! I'm still flying high from finding out about the PW review yesterday. I'm really excited to launch this book June 1st.

    This really is juicy chicken. Tastes like mom used to make. I'm glad you're able to enjoy one without flour, Avery!

    Cleo - if you ever come to Chicago, we'll have to go out to eat. Blue 13 is a good one and I can't wait to go back.

    Julie

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  6. YAY Julie! CONGRATS on the starred review!!!
    Well deserved, I am sure. I can't wait to
    dig into your new series.

    Love the recipe. Hub does a variation of this
    with paprika and garlic salt. I have to show
    him yours!

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  7. Thanks Juju! I love it too! It's a great representation of the opening scene!
    (Isn't Elizabeth/Riley's cover great?)

    Thanks Jenn, hope he has fun trying it.

    Julie

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  8. Congratulations on your starred review, Julie! Woohoo!

    Love the chicken, too. I'm always trying variations on baked chicken, so Ollie's is now on my list. Umm, I can smell that garlic!

    ~ Krista

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  9. I feel like I always make oven chicken the same way, so I've been looking for something new and equally easy. This sounds like it! And I've been missing fried chicken, too. Thanks.

    ReplyDelete
  10. The oven-fried chicken recipe sounds like just the thing to make for Family Dinner tonight.
    And, Julie, I'd love to review Grace Under Pressure on my blog!

    ReplyDelete
  11. Thanks for the congrats, Krista! And I'm really happy you like this recipe, the garlic is moutwatering.

    Carol, easy as Shake n Bake. And I - personally - think it tastes better.

    Marlyn - wonderful! Let's connect offline. I'd love for you to review GRACE!

    Julie

    ReplyDelete

 

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