Guys… the world feels CRAZY right now!
Everyday something is changing, our normal life is becoming more controlled and honestly we all just need a big hug. One that we unfortunately can’t give in person due to the current COVID-19 virus.
But in times like these, I could not be more thankful for the digital age we live in and that we all still have the opportunity to connect virtually!
Dancers everywhere are taking classes online together, continuing their training and maintaining a sense of normalcy in this chaotic time. It’s inspiring to watch us all come together as a community and support one another through this ordeal.
But I thinks its important to highlight how special it is for us to have this time together at home. It’s not often that life slows down to a crawl and gives us the chance to spend quality time with our loved ones like this.
And what better way to share this time with family then over a delicious meal, around a cozy table making the most of our staycation.
This Oven Fried Chicken is just the recipe that tugs at your heartstrings, is fun to prepare with kiddos in the kitchen and satisfies the entire family!
My son loves to help me prep this meal because we get messy, which at the end of the day is all part of the FUN of cooking! Dancers can help by working at the “dredging station” coating the chicken legs in a liquid and dry batter before frying.
A simple dredge of flour, garlic powder, Ancho chili powder, turmeric, salt and pepper flavors the meat for the perfect bite. This along with heavy whipping cream, eggs and a dash of sriracha, for a little kick, enhances the skin and creates the crispy crunch that is Fried Chicken.
Have dancers help batter the chicken legs (after washing hands of coarse) by dipping in the wet batter first, then into the dry spices before setting aside for frying.
NOTE: Kids should not help with the frying process! Preparing the legs at the dredging station is the perfect task for little chefs. Frying is for the parents!
I used my Lodge cast iron skillet for frying, before transferring to a wired rack backing sheet. The thing I love most about using a cast iron or dutch oven is
- It maintains heat evenly, ensuring crispy chicken on all sides.
- You only need a small amount of oil for frying, since the chicken finishes cooking in the oven.
Another bonus of this recipe is the time it takes to prepare and serve. Having kids help in the kitchen is great because you have an extra set of hands! Once the chicken is all battered, frying takes about 2-3 minutes per side and then bakes for 8-10 minutes at 400 degrees.
A perfect meal that includes the whole family and is ready in under an hour! What more could we ask for then a quick and tasty supper made alongside the ones we love!
Recipe Below:
Ingredients:
- 1 cup All- Purpose Flour
- 1 tablespoon Salt
- 1 teaspoon Black Pepper
- 1 teaspoon dried Minced Garlic
- 1/2 teaspoon Ancho Chili Powder
- 1/2 teaspoon Ground Turmeric
- 1 half cup Heavy Whipping Cream
- 1 Egg, whites and yolk
- 1 tablespoon Sriracha (optional)
For Frying: 2 cups of Grape Seed Oil, which withstands higher temperatures and is perfect for frying! You can also use Vegetable Oil as well.
Instructions:
Remove Chicken Legs from the fridge about 30 minutes prior to dredging. Be sure to pat dry before dipping in the dry and wet mixtures.
Start assembling your dredging station.
Combine all Dry ingredients (flour, salt, pepper, Garlic, Ancho chili, turmeric) in one large bowl and all the Wet ingredients (whipping cream, egg, Sriracha) in another. Set chicken legs at the start of the station, followed by the wet mixture and finish with the dry dredge.
NOTE: This is the best time for little chefs to help in the kitchen! Have dancers use their hands to grab a chicken leg, dip in the wet batter and then in the dry, making sure to cover and coat every part of the meat. Set aside on a plate.
Once the messy part is done, add the grape seed oil to your cast iron skillet or Dutch oven. Heat oil over medium high heat to 350 degrees. You can use a candy thermometer to achieve the perfect temp or toss a pinch of flour into the oil and if it sizzles you’re ready to FRY!
Add about 4-5 coated chicken legs, depending on the size of your pan, to the heated oil. Fry 2-3 minutes per side, being sure to fry all sides of the leg. Once frying is complete, set chicken on a wired rack baking sheet.
NOTE: Hot oil burns! Be extremely cautious while frying as oil tends to pop and splatter will chicken cooks. I like to use grill tongs, that are longer then kitchen tongs, to prevent oil burns. Frying is for adults only.
Last step! Bake chicken at 400 degrees for 8-10 minutes. Remove from oven and let rest 5-7 minutes before serving with your favorite side dishes.
Hope you Enjoy!
