Deep Fried Chicken vs. Oven Baked Chicken ?!
Answers: yo my man, Fried chicken - now gimme the points
Actually Pan Fried is the best
Deep fried is really good, but oven baked is healthier for you!
hard.....................deep fried
Deep frying is good because it locks in the moisture....oven baked chicken, depending on how it is cooked, can dry out a little.
i love deep-fried chicken as I grew up in the south US and that was our Sunday dinner mostly. There are those who say that oven baked is healthier. I believe it doesn't matter. what matters are the ingredients you use. For instance, what oil you use, the coating, etc. There are many healthy recipes online for both methods.
Deep Fried
Of the choices, oven baked. 1st choice would be grilled.
Oven baked chicken is much better. But if your talking about turkey then its completely the opposite. I love deep fried turkey you would think its greesy and gross but its really good. yum. =)
oven baked is healthier
Thats a hard one....crispy baked skin or or a crunchy fried crust... sorry.They are both great.....
Oven Baked! Healthier! Yummy!
Oven baked or grilled. I'll pass on the fried stuff.
I prefer fried, but I often bake for health reasons.
Definitely Fried chicken, but I must admit that I love BBQ grilled chicken as well.
Our Best Southern Fried Chicken
3 quarts water
1 tablespoon salt
1 (2- to 2 1/2-pound) broiler-fryer, cut up
1 teaspoon salt
1 teaspoon pepper
1 cup all-purpose flour
2 cups vegetable oil
1/4 cup bacon drippings
Combine water and 1 tablespoon salt in a large bowl; add chicken. Cover and chill 8 hours. Drain chicken; rinse with cold water, and pat dry.
Combine 1 teaspoon salt and pepper; sprinkle half of pepper mixture evenly over chicken. Combine remaining pepper mixture and flour in a large freezer bag. Place 2 pieces of chicken in bag; seal. Shake to evenly coat. Remove chicken, and repeat procedure with remaining chicken, 2 pieces at a time.
Combine vegetable oil and bacon drippings in a 12-inch cast-iron skillet or chicken fryer; heat to 360°. Add chicken, a few pieces at a time, skin side down. Cover and cook 6 minutes; uncover and cook 9 minutes.
Turn chicken pieces; cover and cook 6 minutes. Uncover and cook 5 to 9 minutes, turning pieces during the last 3 minutes for even browning, if necessary. Drain on paper towels.
Note: For best results, keep the oil temperature between 300° to 325° as you fry the chicken. Also, you may substitute 2 cups buttermilk for the saltwater solution used to soak the chicken pieces. Proceed as directed.
Yield: Makes 4 servings
-- Southern Living
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BUTTERMILK BAKED CHICKEN
--Southern Living 2000 Recipe Hall of Fame
1/4 cup butter or margarine
4 bone-in chicken breast halves
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups buttermilk, divided
3/4 cup all-purpose flour
1 (10 3/4-oz) can cream of mushroom or chicken soup, undiluted
Garnish: chopped fresh parsley
Melt butter in a lightly greased 13- x 9-inch baking dish in a 425 degrees oven.
Sprinkle chicken with salt and pepper. Dip chicken in 1/2 cup buttermilk, and dredge in flour.
Arrange chicken, breast side down, in baking dish.
Bake at 425° for 25 minutes. Turn chicken, and bake 10 more minutes.
Stir together remaining 1 cup buttermilk and cream of mushroom soup; pour over chicken, and bake 10 more minutes, shielding chicken with aluminum foil to prevent excessive browning, if necessary. Drizzle gravy over chicken and Mashed Potatoes. Garnish, if desired.