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?


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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.

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