This recipe and the next come from a recent episode of Sara Moulton‘s PBS cooking show. Ms. Moulton herself credits her friend and mentor, Jean Anderson for preparing this “fried chicken” in the oven. The recipe allows a home cook to make large quantities of great chicken easily. The recipe only requires five ingredients (plus salt and pepper).
Jean Anderson may be one of the most prolific cookbook writers you have never heard of. Her list of cookbooks is extensive, and she has been a food editor for Gourmet, Bon Appetit, Family Circle, Ladies’ Home Journal, Travel & Leisure, Reader’s Digest and other magazines. She has been a food columnist for New York Newsday and the Los Angeles Times. We look forward to trying recipes from several of her cookbooks. This dish is a sure winner. The link is here.
Sara Moulton’s notes on this recipe include the following tip about grating the cheese: When you grate Parmigiano-Reggiano you will get a different yield (volume) if you grate it on a microplane or on the fine side of a 4 sided grater. A microplane produces a fluffier, airier end result, roughly double the volume of what you would have gotten on a box grater. So, for this recipe, which calls for 1 ½ ounces of grated cheese, you will end up with 1 cup if you grate it on a microplane and ½ cup if you grate it on a box grater.
16 tablespoons (2 sticks) unsalted butter
4 garlic cloves, minced
3 cups fresh bread crumbs (see method below)
1 cup (1 ½ ounces) freshly grated Parmigiano-Reggiano
2 teaspoons Kosher salt
Freshly ground black pepper to taste
One 3 1/2-pound chicken, cut into 10 pieces (or all thighs, wings, or breasts if desired)
Preheat the oven to 350°F. Combine the butter and garlic in a small saucepan. Heat over medium-high heat until the butter has melted. Pour into a large bowl and cool to room temperature.
Mix the bread crumbs, cheese, salt, and pepper in a large bowl. Dip each chicken piece, one at a time, into the melted garlic butter. Transfer to the bread crumb mixture and turn until coated on all sides.
Arrange the chicken in one flat layer on a large baking sheet. Drizzle on any of the remaining melted butter. Bake until lightly browned and just cooked through, 50 to 60 minutes.
Makes 4 to 6 servings.
Prep Time: 20 minutes
Total Time: 1 hour and 20 minutes