What if we told you we had a way to deliver the crispy, craggy pleasure of freshly fried chicken with none of the mess? It isn’t too good to be true. Learn how to make Cook’s Country’s Cast Iron Oven-Fried Chicken in the latest episode of Today’s Special.
Get the recipe for Cast Iron Oven-Fried Chicken:
Get the recipe for Fresh Basil Vinaigrette:
Buy our winning cast iron skillet:
Buy our winning baking sheet:
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
31 Comments
Leave a Reply
You must be logged in to post a comment.
i watched this
Looks great and bet it taste great…But ' Cant tell the differance from fried ? ' … Ummm No. Thats doubtful
Not a very good demonstration of how to break down a chicken
How much Baking powder do I add to the flour?
Love you Ashley! we have to try this one. thanx
Would a gluten free flour blend work for this? Looks great!
THE BEST!!! I made it 3 times in one week. The closest I expect "oven fried" will ever come to "deep fried" — and I'm having it so often I'm beginning to prefer it..
isnt the oven splattered with oil?
Well, I made the dish and I guess because I did not take the time to cut up a whole 4lb chicken (I used 6 chicken legs) the skillet didn't get hot enough. My chicken was soggy with grease as if the grease wasn't hot enough and part of the flour stuck to the bottom of the skillet while trying to flip it at the 15-minute mark. Could you tell someone how long the skillet needs to be in the oven if they have pre-cut chicken so that the grease will be hot enough to fry the chicken in the oven? BTW you guys usually include "all" of the ingredients from start to finish on all dishes in a recipe when deciding to share online with the audience yet for some reason, this episode makes no mention of ingredients for the chicken dish. When I click on the ingredients, all of a sudden I have to buy access. Either you're going to let the audience see all that goes into making the recipe or don't show anything at all.
Anybody know how much baking soda goes in the flour?
It's great to see a left-handed chef! I'm a leftie as well so I was surprised to notice that I'm so used to seeing right-handed knife skills in videos that it took me a few minutes to get used to seeing the knife being used the other way around!
I grew up with the "wishbone" or "pullybone".
And my favorite home fried pieces are the back and rib. And I love oven fried chicken!
Very interesting and informative! Thank you
Oh but I love the wings!!! Looks so good. I actually will make this as I love fried chicken; however, I don’t fry foods at home. ❤️. I may want to marry it too.
I can't say enough awesome stuff about this great recipe! As a busy dad of three kids under the age of seven, this is an awesome weeknight dinner, especially if you do a little planning ahead. I used eight chicken thighs for that reason, I also increase the amount of oil by half. Beyond that, I followed it exactly. But even my two kids absolutely loved the crispy skin & Coating. I will definitely be making this many times in the future. Leftover when I was done with the breading process, which seemed to be rather wasteful. Perhaps I will cut back to 1 and 1/2 cups next time. Thanks for sharing this awesome video, and keep producing these great weeknight dinner videos. I need all of them I can get my hands on.
Gotta watch again – and perhaps AGAIN
To each their own I guess.
Tried this tonight. It's a game changer! I don't generally get this excited about a recipe, but I had to stop buying the best fried chicken ever from our grocery store due to some dietary restrictions, and I really dislike frying chicken on the stovetop due to the mess. I tried this tonight with a family pack of thighs. It was so freakin easy and so low-mess; just a couple pans to drain and clean. Thank you for this video and recipe. I will be using it quite often!
Hello I am new to your channel, looking forward to more, I absolutely cannot wait to try the chicken this way, but, as far as the basil vinaigrette can I use apple cider vinegar? Just curiou… Thanks in advance!
This is an easy recipe and a great video tutorial on breaking down a chicken. It gives me confidence to try it at home.
use soda water instead
Delightful Ashley. Delightful. I'm actually more excited about the dressing. I'm already imagining variations with mint, tarragon, maybe some thyme. Yum
Thanks. Happy New Year.
Happy to report this worked well for boneless, skinless chicken breast cut into strips. First recipe I've found that the coating adheres to the chicken without dissolving into the oil. I love traditional fried chicken (with the skin), but my husband only wants boneless strips and I've never been able to make them with a crunch coating. We were both pleased with this recipe. Thank you!
Did this today Most give it a 10. family enjoyed it. Size of the chicken may very cook time.
I really enjoy this lady! Great recipe too!
I'm a drumsticks guy
I have to confess I didn't follow the chicken recipe to the T, but I guess that's the beauty of it. The chicken pieces came out fantastic. I could not believe they came out just as good if not better than deep fried ones. The kicker is there is no excess fried oil to dispose of. It's a great recipe that works.
I would have made cream gravy from the bits left in the skillet and served it over mashed potatoes and maybe also a biscuit!!
Best recipe , Easy and no mess, My daughter devoured it and my house smells amazing!
When I married 32 years ago, I cut up chicken all the time. Then I discovered boneless breasts and tenders and I haven’t looked back. I’m going to try this with chicken tenders. With my vision loss, I’m not keen on cutting up anything that’s not on my plate.
My mom made the best fried chicken ever, in a cast iron skillet, gas stove, with Crisco…she swore by it (I do too, I don’t care what it’s made out of, it makes great fried chicken, lol) and then would make pan gravy from the fond, and have homemade mashed potatoes. When I would come home on a weekend from college, she’d ask me what I wanted her to make for dinner, and I’d always say, « fried chicken, mashed potatoes and gravy!!!!! » This is interesting to try in the oven. A little like Shake n’ Bake, which, I admit, I love, it’s like a comfort food thing, I grew up the 70s, give me a break. Anyway, this is an interesting idea to try. Anyone who doesn’t have a cast iron skillet, get one, it is amazing how it cooks food…more difficult to take care of, but not horrible, and the taste is just something a regular skillet cannot replace.