Thursday, June 9, 2016

Salt and Vinegar Oven Fried Chicken

My family and I went out with my sister's family to Buffalo Wild Wings and I tasted some delicious Salt and Vinegar Wings. I decided to take the concept and put it into an oven fried chicken recipe!

Chicken Pieces as desired, I had 7 legs and 7 thighs for this batch

2 cups whole milk
1/4 cup white vinegar

1 1/2 cups flour (GF mix is fine if you like!)
3/4 cup yellow cornmeal
2 TB white sugar
1 TB garlic powder
1 TB  paprika
1/2 TB black pepper
1/2 tsp cayenne(optional)

4 TB butter
2 TB olive oil
(the little bit of olive oil combined with the butter will help the butter to not burn so dont skip it!)

2-4 TB malt vinegar
1 TB coarse sea salt

Place chicken pieces in a deep dish or ziplock bag. Combine milk and white vinegar and pour over the chicken. Cover (or zip it up) and allow it to marinate in the fridge for 4 plus hours (up to 24).

When you chicken is ready place all the dry ingredients and seasonings in a ziplock bag. (a fresh dry one, not the one you used for the milk if you used that!)

Toss in a few pieces of chicken at a time and shake to coat. Repeat until all chicken is coated.

Place a rimmed baking dish in your oven with the butter. Preheat oven to 425, watch the butter and when it is fully melted and just starting to bubble  remove from oven and gently stir in the  olive oil

When your oven is heated place the pan back in and when your butter mix is bubbling again carefully place chicken pieces on the pan.

Bake 35-45 minutes,  turning once half way into the cook time, until juices run clear and a meat thermometer reads 165,

Remove from the oven and place on a wire rack to dry (not on paper towels, it makes the chicken soggy!!!) for 10 minutes.

Sprinkle the vinegar and salt evenly over the chicken while it is still on the rack and serve immediately!  (if you have a salad spritzer bottle it works FANTASTICALLY for the vinegar!)

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