Despite my lack of cooking inspiration last week, I did whip up some oven-fried chicken and a batch of Black & White Burritos.
I’ve never mastered fried chicken, so I cheat and do mine in the oven. Just preheat the oven to 400°F. Clean chicken (I use 4 legs and 4 thighs) and soak the pieces in some milk. Coat with seasoned flour or bread crumbs (or flour, then back in the milk, then bread crumbs). Put 1/4 cup margarine and 1/4 cup shortening in a 9″ x 13″ pan and place in the hot oven for about 5 minutes or until the oils melt. Remove the pan from the oven. Carefully dip each piece of chicken into the melted oil and then turn over so the skin side is down, both sides have been oiled, and all the pieces are arranged nicely in the pan. Bake for 30 minutes (uncovered). Turn the pieces over and cook for 30 more minutes or until done.
I usually roast some potatoes in olive oil, garlic, and rosemary on a sheet pan in the top half of the oven while the chicken is “frying”.