I have a question about oven frying chicken?
I saw this technique on Diner Drive-Ins and Dives to oven fry chicken by putting a pan full of canola oil in a oven till it reaches temperature and then placing the pieces in the hot oil for15 minutes on each side. The lady on the show used a convection oven and I’m not sure how this would work with my regular oven. What do you think?
Related posts
-
Basic chicken cooking question?
What temperature should I bake a chicken at if it is supposed to be baked for 3 hours?
If a recipe calls for sauteeing chicken, can you bake it in the oven and get the same result?
What should I put in the frying pan when frying up chicken or veggies or something?
How do you reheat a boneless chicken breast in a toaster oven?
How do I make Battered Chicken?
Is there a difference between chicken stock and chicken broth?
who wants to know the secret recipe of KFC’S fried chicken?
How should I cook chicken for dinner?
How do I make chicken fettucini alfredo? Can I bake the chicken?
What should we have to drink with dinner?
A good, quick and easy fried chicken recipe?
What kind of chicken can I make with these ingredients?
4 comments a "I have a question about oven frying chicken?"
A regular oven is not the same.. it would have a totally different “timing” in a standard oven and may not reach the proper temperature.
That would scare the hell out of me. I like to deep fry it in a fryer OR cast iron skillet, then I can keep a close watch on it. I’m such a klutz, that I would spill it all over myself and the oven when I tried to slide out the rack
Sounds dangerous. The hot oil could splash out and burn you. I don’t know why this would be better than a skillet on a stove top anyway.
Unless you’re a VERY experienced cook, I don’t mean to be condescending, but even I WOULD NOT ATTEMPT this maneuver.
It’s too dangerous moving 375F degree oil moving in and out of the oven on a shelf that can bind can spell: D I S A S T E R in the making.
Oven frying chicken is supposed to be a “less hands on” approach, NOT a dangerous technique that should be left to the pros in a commercial kitchen……..
Please, take heed and don’t attempt this…..
EDIT: The woman on the show that was using a convection oven, convection ovens have a fan inside them that moves hot air around, circulating it at a very high speed. That’s WHY that technique is done in a CONVECTION oven and not a conventional one……convection ovens are also used by bakers, to insure that baked goods come out with uniform precision..
Christopher K.
Post your comment