My son came home from College to vote on election day and was stopping in for a quick dinner and visit. One of his favorites is Fried Chicken. On a weeknight, I didn’t have time to make the “real deal”, but this is a close second. First, heat your heavy bottomed dutch oven or skillet with oil covering the bottom.
Next, season your chicken on one side with salt, pepper, and sage and then dust with flour. Place in the hot oil, seasoned side down. Then, season the side that is facing up in the same way you did the first side. It is best to add the salt, pepper and sage before the dusting of flour.
Turn your chicken over after 4 or 5 minutes (when the first side is browned) and cook the other side. It is not important to cook the insides yet…it will finish off in the oven.
Keep your browned chicken in your oven safe skillet or dutch oven and place in a 375 degree oven for about an hour. Check to be sure it no longer pink inside before serving. If you are using organic chicken, it will cook faster. We have observed this over and over again.
We served our Seared Roast Chicken alongside Garlic Thyme Mashed Potatoes, Mashed Sweet Potatoes, and Country Chicken & Apple Cider Gravy. I didn’t realize how dangerously close to the edge my dishes were for this photo! 🙂
[…] you roast your chicken (or turkey), place all drippings/juices from the bottom of the pan into a deep, heavy bottomed pan. […]
What a great, easy way to modify fried chicken! So often my family wants fried chicken, but this looks like it’ll be simpler to make. Thanks for posting this; I’m pinning it! 🙂
Caroline recently posted…Leaving A Large Impression: Big Family Style
Yummy! I’m always looking for new ways to cook chicken. Pinning!
Lucy recently posted…A Month of Cookies – 31 Cookie Recipes
I’ve made it once before and it turned out fantastic. I’m making it for the second time for dinner tonight. Even the chicken dislikers in my house loved it. Thanks so much for the recipe.