If you want a golden rule that will fit everybody, this is it: Have nothing in your houses that you do not know to be useful, or believe to be beautiful. ~ William Morris

21 April, 2017

My Husband's Favorite Fried Chicken Recipe ~ A Modern Recipe for Bell's Seasoning

From the Bell's Seasoning website:

'In 1867, William G. Bell, a Boston inventor and cook, created Bell's Seasoning. A unique combination of rosemary, oregano, sage, ginger, and marjoram - today's blend is unchanged from the original recipe. 
For generation after generation, Bell's Seasoning has been the essential ingredient with Holiday turkey, stuffing, and more.
What's more - it's salt-free and all-natural.'

Bell's seasoning has been a staple in my family for Thanksgiving stuffing starting with my great-grandmother.  I personally love that the box still very much resembles the original.

However, it was familiar only once a year and now it makes an appearance as a staple in my husband's favorite fried chicken recipe.  After literal years of playing with and adjusting a multitude of recipes to both appeal to our taste for seasoning and work with gluten free flour (I use Better Batter) a few weeks ago I finally hit the jackpot.  Husband gave it five starts and says it's even better the second and third day.  

Mr. Ken's Favorite Oven Fried Chicken 
(Gluten Free Version)

1 1/2 C Gluten Free Flour (we use Better Batter)
2 tsp good Hungarian paprika
1 tsp salt (we use Real Salt)
1 tsp garlic salt
1 - 1 1/2 tsp freshly ground pepper
1 tsp onion powder
1 tsp marjoram
1/4-1/2  tsp Bell's Seasoning

Buttermilk to cover the chicken pieces

1/2 stick butter
1/2 cup olive oil

Tabasco Sauce (to taste for the buttermilk soak)

A large rimmed sheet pan, lightly greased.

Your favorite chicken for frying (Mr. Ken's is legs or thighs)  This recipe will do about 2-3 lbs.

Several hours or the night before, soak your chicken in buttermilk and your desired taste of Tabasco.  I use about three shakes.  Coat well, cover and refrigerate.

When ready preheat your oven to 365 degrees.

While you're mixing up your spices and flour, drain your chicken pieces of the buttermilk. 
(Do NOT rinse or pat dry.)  

Melt your butter with the olive oil and cool slightly.

Set up your assembly line. 

I put the spices and flour in a paper lunch sack (I use two bags to make sure there's no tears or leaks). 

 I use tongs to lift each piece of buttermilk chicken, coat it in the olive oil/butter mixture and then into the flour mixture.  Coat well and shake off the excess.

Place each piece on the sheet pan, spacing so they do not touch.  
If using thighs, place them skin side up.

 Depending on the amount of chicken and which pieces, bake approximately 45-55 minutes or until done.  Juices should run clear. (FDA suggests a safe internal temperature of 165 degrees).  

If your family likes gravy, the pan juices make a wonderful, although not low calorie one.

Serve with your favorite fried chicken sides.  Mr. Ken likes biscuits and oven fries.

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