oven-fried chicken + book review

Oven-Fried Chicken + Poulet Book Review by Salt+Fat+Whiskey


I recently realized that I haven’t had fried chicken – like, real Southern style fried chicken – since my pre-vegetarianism days. That’s almost 20 years! I can still hear the symphonic marriage of crackling oil in hot cast iron, songs of long-legged crickets, and rolling thunder on so many muggy summer nights. My mom carefully dropping each flour dusted breast, thigh, and drumstick into bubbling gold magma. Mashed potatoes, gravy, sweet corn.

The closest I’ve had since then was a crazy good (and super naughty) fried chicken lollipop with sriracha mayo at Smallwares in Portland during an anniversary dinner with my sweetie last year. I came REALLY close to breaking this sad streak the other night at Grit in the Whitaker. My heart started to sing when I saw it on the menu, especially since I know they use good quality local meat. No luck. Fried chicken sells like hotcakes and they were sold out by the time I got there.

So, my desire grows…


Poulet: More Than 50 Remarkable Meals That Exalt the Honest Chicken


I picked up a beautiful cookbook the other day called Poulet by Cree LeFavour. The bird is a staple protein for me most weeks and this book offers over 50 different recipes for bone-in, skin-on chicken, calling on traditional cuisines from around the world.

I opened the book to this recipe for Oven-Fried Chicken and just had to try it! Crispy, crunchy skin and tender, juicy meat full of flavor, this recipe makes a wonderful and easy alternative to the classic fried luxury. I reduced the cayenne just a smidge here since I found the original recipe to be a bit too spicy. Otherwise, this is a winner…especially with a side of Horseradish Green Bean Potato Salad!


oven-fried chicken  

adapted from Poulet


1/4 cup organic whole milk
1/4 cup organic olive oil
juice of 2 organic lemons
1 tsp fine sea salt, plus 1 Tbsp
2 organic bone-in, skin-on chicken legs and 2 bone-in, skin-on chicken breasts
1 cup organic all-purpose flour
1/4 tsp organic cayenne pepper
1/4 tsp organic onion powder
1/4 tsp organic paprika powder
1/2 tsp organic fresh cracked black pepper
flaky cyprus salt for finishing


In a large bowl, stir together the milk, olive oil, lemon juice and the 1 tsp sea salt.  Add the chicken to the bowl and turn to coat on both sides.  Marinate at room temperature for at least 30 minutes and up to 1 hour, or cover and refrigerate up to 24 hours. If refrigerating, return the chicken to room temperature for 30 minutes or so to take the chill off before cooking.

Preheat the oven to 400° F.

Stir together the flour, 1 Tbsp sea salt, and spices in another large bowl.  Season with the black pepper.  Lift the chicken pieces from the marinade and dredge in the seasoned flour to coat on both sides.  Give each piece a little shake to remove any excess flour.  Lay the pieces on a parchment paper-lined or lightly greased baking sheet, skin-side up.

Bake the chicken for 30-40 minutes, turning after 15 minutes, or until the crust is a deep, golden brown.  Either insert an instant-read thermometer into the thickest part or cut into a piece with a paring knife.  The thermometer should register 175° F.  If using a knife, look for clear, not red or pink, juices running from the spot where you pierced the meat and opaque, barely pink flesh at the bone.  If the chicken isn’t done, bake for 5 to 10 minutes longer and check it again.

When the chicken is done, remove it from the oven, sprinkle with a little flaky salt, and let rest for 5 minutes.  Arrange on a platter or divide among individual plates.  


Horseradish Green Bean Potato Salad + Poulet Book Review by Salt+Fat+Whiskey


horseradish green bean

potato salad 

adapted from Poulet


1 lb organic red skinned potatoes
1 lb organic green beans
2 shallots, chopped and sautéed in olive oil until caramelized
1/4 cup organic olive oil
2 Tbsp Dijon mustard (make your own)
4 tsp grated fresh or prepared horseradish
1 1/2 tsp fine sea salt
1/4 cup fresh chopped chives + chive flowers
organic fresh cracked black pepper to taste


Chop and gently boil the potatoes until tender, about 20 minutes. In another pot, gently boil the green beans for about 5 minutes or until just tender, strain, and chill in an ice water bath. Drain the potatoes and allow to cool.  Strain the green beans.

Whisk together the olive oil, mustard, horseradish, chives, pepper, caramelized shallots, and salt in a large bowl. Add the potatoes and green beans and toss to coat with the sauce. Garnish with chive flowers.


Oven-Fried Chicken + Poulet Book Review by Salt+Fat+Whiskey

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One Thought on “oven-fried chicken + book review

  1. That salad is a work of art. And the chicken looks good too.

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