Get home deliveryCustomer Service

Register Now

• Sign In
• E-mail preferences

OxfordPress.com

Sunday's Best Oven-fried Chicken

Makes 8 servings

1/2 cup flour
1 teaspoon celery seeds
2 teaspoons onion powder
1 teaspoon paprika
2 tablespoons lemon pepper
1 tablespoon salt
1 tablespoon chopped fresh thyme
2 large eggs at room temperature
3/4 cup buttermilk
2 to 3 drops — or dashes — of Tabasco, optional *
1 16-ounce package seasoned bread-stuffing mix **
1 stick unsalted butter
7 to 8 pounds chicken pieces, dark and white

Preheat oven to 400 degrees.
Whisk together the flour, celery seeds, onion powder, paprika, lemon pepper, salt and thyme.
Whisk the eggs and buttermilk thoroughly and add the Tabasco sauce, if using. Pour into a shallow bowl.
Crush the stuffing mix in a plastic bag, using a rolling pin or heavy iron skillet. Pour the crushed stuffing into another shallow bowl or spread on plastic wrap.
Pour the melted butter onto 2 baking sheets, dividing it equally.
Dredge the chicken in seasoned flour, then in buttermilk mixture and coat thoroughly in the crushed stuffing. Transfer the chicken to the baking sheets — breasts and wings on one, dark meat on the other — and roll the pieces in the melted butter.
Bake the chicken for 30 to 35 minutes for the white meat, 35 to 40 minutes for the dark. If you have an instant-read temperature, the breasts should be 155 degrees and the legs and thighs 170. The temperature will continue to rise. Transfer the pieces to a platter lined with paper towels. Cool to room temperature before refrigerating or packing for a picnic.
* The Tabasco lifts the flavor without adding a lot of heat — unless you overdo it.
** Look for the Pepperidge Farm brand.
Contact Ann Heller at 225-2402.