Jean Anderson's Oven-Fried Chicken
INGREDIENTS
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This easy recipe from Sara Moulton Cooks at Home is ideal for entertaining. You can put it into the oven and it minds itself while you do other things. When I told my mentor and good buddy Jean Anderson that this book needed her chicken recipe — it
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All you have to remember is melted garlic butter and a crumb mixture with a ratio of three parts fresh bread crumbs (page 347) to one part freshly grated Parmigiano-Reggiano. Dip the chicken pieces in the butter, then in the crumb mixture, then bake
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By the way, it is essential to use the real Parmigiano-Reggiano and to grate it yourself. Do not reach for that pregrated stuff in a can–it tastes like sawdust. If grating the cheese by hand seems like too much work, just cut some into chunks and t
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Jean Anderson’s chicken is perfect for a crowd. It is a little messy to make (I usually end up breading my hands, too), but it is worth the mess, and you will become very popular.
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Serves 4 to 6
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12 tablespoons (1 1/2 sticks) unsalted butter
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3 garlic cloves, minced
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2 cups fresh bread crumbs (page 347)
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2/3 cup freshly grated Parmigiano-Reggiano
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2 teaspoons Kosher salt
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Freshly ground black pepper to taste
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One 3 1/2-pound chicken, cut into 10 pieces (or all thighs, wings, or breasts if desired)
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