Showing posts with label Oven-Fried Chicken. Show all posts
Showing posts with label Oven-Fried Chicken. Show all posts

Monday, November 28, 2011

Northwoods Spice Oven-Fried Chicken

My mom, who is a great cook, introduced me to Penzeys.  She has been a devoted customer for decades.  Remember my post on making your own vanilla?  I buy the vanilla beans at Penzeys.  By the way, homemade vanilla makes a wonderful gift for the bakers on your holiday list.

During my last major move, most of my possessions were in storage for almost two years.  Did you know that spices lose their potency after one year?  I was like a kid in a candy store ordering new spices!

While I use their basics, like cinnamon, I have fun trying out blends from Penzeys. I've been trying to incorporate more curry in the food I cook.  Many years ago, a friend and I were eating in an Indian restaurant.  They offered four levels of heat in their dishes.  My friend boldly ordered level three.  I was a total chicken and opted for level one.  My dish was wonderful.  Out of curiosity, I had to taste my friend's level three heat.  Seriously, my tongue was numb for hours where the food touched it.  So I'm a little bit shy of curry, even though I know that curry doesn't mean heat -- it's a blend of spices.  I can heartily recommend Penzeys Sweet Curry.  It has the tiniest little kick to it that even chickens like me enjoy.

My latest addiction is their Lemon Pepper, which probably ought to be called Lemon Salt and Pepper.  It sparks up all kinds of dishes.

One of my favorites is Northwoods Spice.  It's the perfect blend for seasoning meat.  I sprinkle it on pork chops in the frying pan and use it in marinades for meats that I'm going to grill.  I used it in a flank steak marinade and sauce recently which was so good that I've been getting requests to make it again.  But saying "sprinkle generously on meat" isn't much of a recipe, so I'm sharing an all-the-flavor none-of-the-guilt recipe.

I love fried chicken, but we're all trying to avoid fried foods, so I'm always playing with oven-fried chicken recipes.  Once again, Northwoods Spice is the ticket for flavorful chicken.  The blend contains salt, so you may want to omit salt from the recipe.  I used 1/2 tablespoon Kosher salt in the buttermilk and 1/2 tablespoon in the Panko.  The chicken was delicious, and declared not too salty by my taster, but she admitted to having a fondness for salt.

After many oven-fried chicken attempts, I think the key is to use spices generously.  If you only add a teaspoon, the result will be underwhelming and bland.

Northwoods Spice Oven-Fried Chicken

1 teaspoon olive oil
3 pounds chicken pieces (about one chicken cut-up)
1 1/2 cups buttermilk
1 1/2 cups Panko Breadcrumbs (Italian herb)
1 cup flour

4 teaspoons Northwoods spice (divided)
Kosher salt (1 tablespoon divided -- optional)

Preheat oven to 400 and move rack to bottom level of the oven. Coat a baking sheet with the olive oil.

Mix the Panko and flour and add 2 teaspoons of Northwoods Spice (also 1/2 of the salt if using) in a large zip top type bag.

Mix 2 teaspoons Northwoods spice (and remaining salt if using) with buttermilk.

Dip each piece of chicken in the buttermilk and add to the bag.  When all pieces have been dipped in the buttermilk and added to the bag, shake vigorously to coat.  Place each piece on the baking pan.  Do not crowd.

Bake 40 minutes or until the chicken has cooked through and the outside is crispy.

Don't Forget Our
Christmas Cookie Contest!

To enter, send your favorite recipe to Krista (KristaDavis at KristaDavis dot com).  Better hurry!  We're baking right now.  If you wait too long, your chances get slimmer.

We'll choose 10 finalists, recipes that we'll bake and post here on the blog.
Then you, our readers, will choose the overall winner!

What does that winner win? A fabulous collection of cookie decorating supplies, that's what!

Pastel Sanding Sugar
Primary Sanding Sugar

Powdered Food Colors
Cute Flower Cookie Stencils
Send your recipe ASAP to Krista at KristaDavis dot com.
We're still looking for squares and bars, cookies with ginger, cookies with chocolate, cutout cookies, spritz cookies, and gluten-free cookies -- hurry!

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,


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!


Don't Forget...


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 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 and let us know what you’ve signed up for. If you’re already a follower or subscriber, let us know that, too!