Crispy Oven fried Chicken for a Dozen
|Frying chickens||10 1⁄2 Pound, cut up (3 Frying Chickens, 3 To 3 1/2 Pound Each)|
|Butter/Margarine||3⁄4 Cup (12 tbs) (1/4 Pound Plus 1/4 Cup)|
|All purpose flour||1 3⁄4 Cup (28 tbs)|
|Yellow cornmeal||2⁄3 Cup (10.67 tbs)|
|Chili powder||1 Tablespoon|
|Seasoned salt||2 Teaspoon|
|Thyme leaves||1 1⁄4 Teaspoon|
|Oregano leaves||1 1⁄4 Teaspoon|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Butter milk||1 1⁄2 Cup (24 tbs)|
Reserve chicken necks and giblets for other uses, if desired.
Rinse chicken and pat dry; set aside.
Line two 10 by 15-inch rimmed baking pans with foil.
Place half the butter in each pan; set pans in a 400° oven until butter is melted.
Meanwhile, place flour, cornmeal, chili powder, seasoned salt, thyme, oregano, and cheese in a bag; stir with a spoon to mix.
Pour buttermilk into a bowl.
Dip a few chicken pieces in buttermilk and drain briefly; place in bag and shake to coat with flour mixture.
Repeat with remaining chicken pieces.
Place half the chicken pieces in each pan; turn to coat with butter, then arrange skin side down.
Bake, uncovered, for 25 minutes.
Turn pieces over, switch position of pans in oven, and continue to bake until meat near thighbone is no longer pink when slashed (25 to 30 more minutes).