Recipe: Sunday's Best Oven-Fried Chicken

SUNDAY'S BEST OVEN-FRIED CHICKEN

2 (3 1/2- to 4-pounds each) frying chickens
1/2 cup all-purpose flour
1 teaspoon celery seeds
2 teaspoons onion powder
1 teaspoon paprika
2 tablespoons lemon pepper
1 tablespoon salt
1 tablespoon fresh chopped thyme
2 large eggs, room temperature
3/4 cup buttermilk
2 to 3 drops of Tabasco (optional)
1 (16-ounce) package seasoned bread stuffing mix, crushed
1/2 cup (1 stick) unsalted butter, melted

Adjust the baking rack to the center of the oven and preheat oven to 400 degrees F.

Rinse the chickens thoroughly under cold running water and pat dry with paper towels. Transfer to a clean cutting board and with a sharp knife cut each chicken into 8 pieces; set aside.

In a small bowl whisk together the flour, celery seeds, onion powder, paprika, lemon pepper, salt and thyme; set aside.

Whisk the eggs and buttermilk together thoroughly (and for a little extra kick, add a few drops of Tabasco); pour into a shallow bowl. Pour the crushed stuffing mix into a separate shallow bowl. Pour the melted butter onto a baking sheet.

Dredge the chicken pieces in the seasoned flour, then in the buttermilk mixture; thoroughly coat in the crushed stuffing mix. Transfer the chicken to the baking sheet and gently roll the pieces in the melted butter until lightly coated.

Divide the chicken between two clean baking sheets -- place the breasts and wings on one, the legs and thighs on the other.

Bake for 30 to 35 minutes for the white meat, 35 to 40 minutes for the dark. The chicken is done when an instant-read thermometer registers 160 degrees or when the juices flow clear after a knife is inserted into the thickest part of the thigh or breast.

When the chicken is fully cooked, transfer the pieces to a platter lined with paper towels. Allow the chicken to cool to room temperature before packing for a picnic or refrigerating.

Makes 8 servings
Adapted from source: A Return to Family Picnics by Russell Cronkhite