“Fraked” is a word we made up here on the farm to describe the perfect way to make fried chicken … fry and bake it at the same time!!
2-3 lbs Chicken pieces (however you like them – bone in or boneless, skin or skinless)
2 large eggs
1/4 cup heavy cream
2 cups Flour
Panko (or Bread crumbs)
Salt and pepper to taste
Optional seasonings: Paprika, thyme (or poultry herb blend), garlic powder, onion powder
Frying oil (canola or vegetable)
Place all the chicken pieces on a cookie sheet and season well on both sides (I used all the optional seasonings listed but a simple salt and paper works well too).
In a flat bowl (something you can easily dip the chicken into) whisk the eggs and heavy cream together and set aside.
Now it’s time to assemble the “breading station”. Make sure the bowls you use are flat enough to dip the chicken into. It will look like an assembly line in this order:
Seasoned chicken –> Flour bowl –> Egg mixture bowl –> Panko bowl –> Clean cookie sheet
Working your way through the the line, pick up the chicken and dust it in the flour (both sides). Shake of excess and dip it in the egg mixture, let excess drip for a second and place in panko. Place breaded chicken on cookie sheet. Once breaded it is time to “Frake” the chicken. The longer you let the breaded chicken rest the easier it is to fry it without loosing all the breading. (I try to prepare the chicken in the morning and let it rest in the refrigerator before I fry it for a Saturday lunch but most days I only have 30 min to let it sit while I make the side dishes!)
Fill a high sided roasting pan with 1 inch frying oil. Place in the oven at 450°F. When the oil has reached 350° gently place the chicken in the oil and close the oven.
Flip once half way through cooking. When chicken reaches 170°F pull it out of the oil and place it on a cooling rack to drain and cool slightly.
Use caution when working with hot oil – I used long heavy tongs to handle the meat.
And that’s oven Fraked chicken … I hope you love it as much as we do!!