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Oven Fried Chicken II

Reviewed: May 23, 2013
I like this recipe. However it was a little bland, next time I will kick it up a little, maybe add a little white pepper and a few shots of hot sauce. I bake my chicken in a cast-iron frying pan. I was told to always use a cast-iron pan,when frying or oven frying my chicken. I have a huge pan that fits six pieces of nice sized chicken thighs in it. Also, I put oil (olive oil) in the frying pan and place it in the oven with just the oil in it. While I preheat the oven to 350*.I prep the chicken and place the thighs in the hot oil in the pan I should be able to hear a slight sizzle thing going on when I place them in the hot oil and pan. This helps the chicken to not absorb as much oil. To go with this chicken, I make homemade cole slaw, a pan of my delicious cornbread, or popovers, and a cast iron pan of my famous baked beans, I put a whole lb of crisp bacon, two medium onions that are already caramelized, 1/4 cup of unsulfured molasses, 1/2 cup of packed brown sugar. Add two large cans of your favorite Bush's baked beans. Bake for 1 hour. Also,for dessert a nice carrot or chocolate cake and a slice of ice cold watermelon. Add my southern sweet tea, which is green tea with a bit of peppermint tea, which is very refreshing on a hot summer day. Yummy! this is a real Southern Maryland meal.
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