Deep-frying is a mess to clean up. In times of crisp chicken need, genevieveko turns to oven frying
To nail the other hallmarks of hot chicken, I’ve come up with four workarounds that will give you an easy weeknight crunchy chicken dinner:Substitute a short mayonnaise marinade for a longer buttermilk one. Mayo not only helps glue on the crumb coating, it keeps the meat tender.
Boost the taste and texture of the crumb coating. I combine spices and Parmesan with panko. Cheese may seem unlikely in fried chicken, but here, it acts as an umami boost while helping the crumbs brown. Panko offers the most crunch of all the supermarket crumb options, but the pieces are a bit large to mimic flour-coated fried chicken. To achieve a similar crust, break the panko into even smaller bits by rubbing them between your fingers or pulsing in a food processor.
Bake the chicken on a wire rack. Elevating the chicken allows the heat to circulate around it, crisping the crumbs on all sides. Because nobody wants soggy-bottomed fried chicken.Kim Prince of Hotville Chicken in Los Angeles, a member of the Prince family that operates Nashville’s original hot chicken restaurant, says, “The goal is to make the spice oil flavorful — not just hot. You don’t need to try to figure out the original spice recipe from Prince’s or any other place. Just find the spices that work.”
The end result is hot chicken that’s as good right out of the oven as it is the next day cold from the fridge. If you’re afraid of spicy heat and just want a solid oven-fried chicken recipe, use a mild hot sauce in the mayo mix and eliminate the cayenne.Get our weekly Tasting Notes newsletter for reviews, news and more from critics Bill Addison and Patricia Escárcega.
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