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...

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.

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