Oven Fried Chicken with Chive & Buttermilk Mash

 

Yes, you read that right . . .  OVEN Fried Chicken.  The eagle has landed and my oven is now up to scratch!  It took them long enough, right?  Not complaining, I am just happy its working again. I love my stove, and am not keen to start over with one I'm not familiar with.   

 

My Canon and I are familiar friends . . .  partners in crime . . . we know each other well and are happy to keep it that way!  To celebrate it being up and running again, I thought I would make one of Todd's favourite dinners, Oven Fried Chicken  . . . . along with Chive & Buttermilk Mash!

 

 He loves his mash.  He is a real mashed potato fiend and will eat them any way, any how, any time!  They are his preferred form of potato, even over chips! (Not me. I love chips/French fries!)

 

The chicken is a fairly simple and easy recipe, one which I have been making for years. No, it's probably not any healthier than oil fried chicken,  but it is rather tasty, and not quite as messy to cook, so . . . once in a blue moon, I cook it as a real treat!

 

My ex BIL used to love it when I made this chicken.  He often requested it if they were coming over for supper.  I used to make about 3 roasting trays full to feed all of us, with firsts and seconds . . .  it is that good.  Even the cold leftovers are good, which makes it great for picnics as well.

 

The mash is also a favourite, with plenty of buttermilk, butter and snipped chives.  The buttermilk gives it a lovely tang . . .  and of the chives a bit of an onion-like sharpness, but not as strong as an onion.  Just right.

 

The skin and coating on the chicken get nice and crisp in the oven.  Its really not as hard to do as frying chicken on the top of the stove.  This is a lot easier, and I think it is every bit as good.

 

You melt some butter and oil together in a baking pan first . . .  in the oven, until they are lovely and hot. While that is happening you mix together some flour and seasonings.  I use mixed herbs, which are a mix of different dried herbs.  Usually equal parts of basil, oregano and marjoram . . .  all of which work well with chicken.

 

If you can't find it in the shops, mix up your own.  Just equal parts as above.  The chicken pieces get rolled in the hot melted butter and oil and then shaken/rolled in the flour mixture before you place them back into the pan to bake in the oven.

  

You bake it for a time and then flip it over and bake it for a while longer, until crisp, golden brown and finger-licking, lip-smacking good!

Oven Fried Chicken

Yield: 4 - 5

Author: Marie Rayner

This is delicious. I don't really think it's any better for you than the deep fried, kind, but once in a blue moon it makes a really tasty treat!  It's even good cold.  I usually leave the skin on, but you can remove the skin prior to dipping and coating if you wish.

ingredients:

• 80g of butter (1/3 cup)
• 80ml of vegetable oil (1/3 cup)
• 140g of plain flour (1 cup)
• 1 tsp salt
• 2 tsp black pepper
• 1/2 tsp garlic powder
• 1 tsp dried mixed herbs
• 10 pieces of chicken

instructions:

How to cook Oven Fried Chicken

1. Preheat the oven to 190*C/375*F/ gas mark 5. Have ready a large rimmed baking sheet. Put the oil and butter on the baking sheet and set it in the oven to melt the butter while the oven heats up and you get the chicken ready.
2. Place all of the dry ingredients into a plastic bag, shaking them together to mix.
3. Remove the baking pan from the oven. Roll the chicken pieces, one at a time, in the melted butter and oil, then shake them in the bag of seasoned flour to coat. Set them on a piece of wax paper until you have them all coated. Once they are all coated, place them presentation side down in the melted butter/oil in the pan, leaving some space in between each.
4. Bake in the heated oven for 45 minutes. Flip the chicken over and bake for a further 15 minutes, until crisp and golden brown.

Created using The Recipes Generator

 

The potatoes are just as tasty and just as easy to make.  Its just mashed potatoes, mashed together with some butter, buttermilk and seasoning  . . .

   

with a nice smattering of snipped chives stirred in at the end for additional flavour.  If you wanted to you could also stir in some grated cheddar cheese . . . but today, I thought we were in deep enough!

Chive & Buttermilk Mash

Yield: 4

Author: Marie Rayner

Delicious fluffy mash, with the tang of buttermilk and sharpness of chives. Your family is sure to love this. Goes with anything and everything!

ingredients:

• 2 pounds floury potatoes, peeled and cut into chunks
• ( a maris piper, or a russet type of potato)
• 2 ounces milk (1/4 cup)
• 2 ounces butter (1/4 cup)
• 4 to 6 ounces of buttermilk (1/2 to 3/4 cup)
• 1 bunch of chives, finely chopped
• salt and black pepper

instructions:

How to cook Chive & Buttermilk Mash

1. Place the potatoes into a pot of lightly salted water and bring to the boil. Cook until fork tender and then drain well. Place back into the saucepan and shake over the residual heat of the burner to dry out. Mash well with a potato masher. Beat in the milk, butter and buttermilk until light and fluffy. Season to taste with salt and pepper and stir in the chives. Keep warm until you are ready to serve.

Created using The Recipes Generator

 

I simply served some mixed vegetables on the side.  Coleslaw would also be very good I think!  In any case, colour me one happy camper!  Let the baking begin once more!