This is my fiance’s favorite thing that I make and one of mine too. Its called Grandmother’s Oven baked fried chicken and this time I paired it with Art’s Goat cheese bisquits and some sauteed kale. William Sonoma Bride and Groom cookbook is where this chicken recipe came from and it comes out perfectly every time!

Fried Chicken

This is for 8 servings
prep time: 30 minutes
Cooking: 1 hour 20 minutes
tools: large baking dish, chef’s knife, paring knife, whisk or fork

2 heads garlic
8 whole chicken legs (drumsticks and thighs) with the skin or without
Kosher salt and pepper
1 tbsp. chopped fresh parsley
1 Tbsp. chopped fresh oregano
1 1/2 cups fine toasted breadcrumbs (Panko are toasted already)
1 cup flour
3 eggs
1/2 cup butter

Prehead the oven to 350. Separate the garlic heads into cloves, peel the cloves, and then cut the cloves lengthwise into at least 32 small slivers about 1/8 inch thick. Place the chicken pieces on a large platter and season each piece liberally with salt and pepper. Pierce each chicken piece with the tip of a paring knife to make 4 small incisions, each just large enough to hold a garlic sliver. Insert 4 slivers into each chicken piece, reserving any leftover garlic.

Stir together the parsely, oregano, and bread crumbs in a shallow bowl large enough to dip the chicken pieces in one at a time. Put the flour in a separate shallow bowl of similar size. In a 3rd bowl of the same size, beat the eggs with 2 TBSP water until well blended

Melt the butter in a large glass baking dish by placing it in the preheated oven for several minutes. Meanwhile, dredge each piece of the chicken in the flour, shaking off any excess, coat it in the egg mixture, and then dredge it in the herbed bread crumbs.

When the butter has melted, remove the dish from the oven and nestle the coated chicken pieces, skin side down, in the warm butter, arranging the pieces to fit tightly. Tuck any leftover garlic between the chicken pieces.

Bake for 45 minutes, then carefully turn over each piece of chicken. Continue baking until the chicken is well browned and crisp on the edges, about 35 minutes longer. Remove the chicken from the oven and let it cool slightly before serving with any carmelized garlic slivers sprinkled on top.

Art’s Goat Cheese biscuits (these are a recipe from Oprah’s chef)

Makes 12 biscuits (Double this… trust me!)

2 cups self-rising flour

2 tsp. baking powder

½ tsp. baking soda

1 tsp. salt

4 Tbsp. (2 ounces) cold butter

4 Tbsp. (2 ounces) goat cheese

1 cup buttermilk

Extra butter to grease pan and top biscuits

¼ cup grated Parmesan cheese

Preheat your oven to 425°.  Place one 10-inch cast iron pan into the oven while it is preheating. Place flour, salt, baking soda, and baking powder into a medium-sized bowl.  Cut in the butter and goat cheese.  Make a well in the middle of the ingredients and pour in the milk.  Stir until the mix is moistened, adding an extra tablespoon of milk if needed.

Remove the hot skillet from the oven and place a tablespoon of butter into it.  When the butter has melted, drop ¼ cupfuls of batter into the pan (use a muffin scoop to drop the batter if you have one).  Brush the tops of the biscuits with melted butter.  Bake from 14-16 minutes until browned on the top and bottom. Remove from the oven and sprinkle with the grated cheese.

I don’t have the kale recipe on hand but I will type it out and put it on here soon. I love kale and its so good for you!

This is the perfect home cooked meal if you are having over guests, it hits a home run and those biscuits, I forgot how good they were. Save a few for the next morning with a little jam and you will be off to a stellar day.