Baked Fried Chicken
Aug 04, 2024- 1 1/2 lbs of chicken (boneless, skinless breasts or thighs)
- 1 stick of butter - divided
- 1 cup full-fat buttermilk (you can see my video on how I made my own here)
- 2 cups regular milk (for the gravy)
- 2 cups of seasoned all-purpose flour - divided (I used B.T. Leigh's seasonings "Somethin' to Cluck About" and "Somethin' for Everything" - you can find them here)
Add 1 3/4 cups of the seasoned flour to a shallow bowl. Add the buttermilk to another shallow bowl.
Trim the fat from your chicken and either cut it in half or if needed, pound the chicken to about 1 inch thickness.
Lightly coat each piece of chicken with the seasoned flour and set aside.
Once all are coated, take each piece and dredge it in the buttermilk. Then coat and press in the seasoned flour again. You want to coat them well, but shake off any excess.
In a large, rimmed baking sheet place 3/4 stick of butter and melt it in the oven. Once the butter is completely melted and hot, place your chicken in the melted butter and bake for 20 minutes.
While it's baking, you can prepare your gravy. Melt the remaining butter in a skillet over medium heat. Add the remaining flour and whisk to cook the flour a bit. Add 1 1/2 cups of the milk and continue whisking until it thickens. Add additional milk, if needed to get the consistency you want. Simmer 3-5 minutes.
Once the chicken has baked for 20 minutes, remove it from the oven and carefully turn each piece over. Bake an additional 3-5 minutes and then broil on low 3-5 minutes or until it's the golden brown you are happy with. The internal temp should be 165 degrees.
Serve with veggies, and a nice drizzle of the gravy on top. Enjoy!
