Finishing Fried Chicken in the Oven

Video Transcript

We are back to show you the Southern Fried Chicken. Now we've finished cooking this on the stove top and again, I use a mixture of a Canola and vegetable oil, about a 50/50 mix and this is the pan back here that we used. I let this chicken kind of drain off some parchment paper. This is a nice pretty color that we are looking at. I've got a chicken breast here, boneless one obviously; I left the skin on. I've got a drumstick here and I've got a thigh and I just got a little chicken tender here which was done. I wanted to illustrate this is a smaller piece of chicken, so it was done start to finish in the pan. These other pieces, however the chicken that is on the bone is still going to be a tiny bit bloody. If we try to cook them from start to finish in that pan in the oil, the chicken itself would just get too dark on the outside. So instead I am going to take these 3 pieces that have the bone, except for the chicken breast of course. We are going to take these 3 bigger pieces and throw them into our counter top convention oven which I have set at 325 and there is a convection fan blowing. I've got a little pan in there that has a grate so it is going to keep it up off the bottom of the pan. We are going to throw that in there for about 10 or 15 minutes just so it finishes the cooking procedure for us. In any event that you don't have this, we've got a sheet pan or you can get hold of a sheet pan actually and use a cooling rack like this and we would simply place these chicken pieces on top of the cooling rack and throw those into a pre-heated oven at the same 325 or 350 degrees for an extra 10 to 12 minutes and it will be a done deal as far as that goes. So once the chicken is done, we will come back and show you the finished product.

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