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Aug 9, 2007 10:15 AM

Fried chicken, brown in deep-fryer, finish in oven?

I saw Emeril do this a few days ago, on Emeril Live, but I can't find it on the website. Sometimes the recipes on the website don't match exactly what was done on the show. Does anyone know the correct temp. and timing for the oven part of this? Thanks!

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  1. Don't know about the Emeril thing but Julia Child has a version of this in "From Julia Child's Kitchen". Since we can't quote verbatim on here w/o violating copyright let me first suggest you buy this book as it is one of the best reference cookbooks available (everything from poached eggs to perfect croissants), then mention that she suggests browning the dredged chicken on all sides (not deep frying), then finishing for about 20 minutes at 400. Myself I would brine it first, or kosher it, and then give it an hour soak in seasoned buttermilk before dredging but that gets a little fussy. Good luck.

    1. I didn't see it on Emeril, but Ina Garten did a version like your description in a past episode that looked pretty darn tasty. Recipe is linked:

      1. I mix an egg, an equal amount of honey, then sage, garlic salt, fresh ground pepper in the blender, then add it to a quart of buttermilk. Soak the chicken in this for at least an hour - even all day. Coat with flour with about 1.4 as much corn meal or corn flour added. Deep fry until light brown (< 5 min.) - it'll brown more in the oven - then bake ON A RACK (important to get rid of excess fat) at 350 for about 30 min. Fry the legs & thighs first to give them a head start in the oven.

        2 Replies
        1. re: WNYamateur

          This sounds like the method I was looking for, I will let you know how it turns out. I am making chicken for six people, and I don't have that much experience with my deep fryer. I usually overcook it, which makes me mad. I know I'll have more control over it this way.

          1. re: WNYamateur

            Hi WNYamateur, I just wanted to know that the chicken turned out great. The meat was perfectly cooked and delicious. My crust was a little tough, I thought, but I can fix that. (I didn't use your recipe, but I certainly will next time.) Thanks again for your advice

          2. I soak it in buttermilk.
            Add some potato starch to the flour and salt and pepper. Makes it really stick and crispier.
            And fry it in lard with a little bacon grease added in a black cast iron frying pan. turning once. If it isn't completely done I put it in the oven for a few minutes