Slow Roasted Fried Chicken (Robert Irvine) |
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Prep Time: 15 Minutes Cook Time: 130 Minutes |
Ready In: 145 Minutes Servings: 8 |
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Ingredients:
1 cup all-purpose flour |
1 teaspoon cajun spice |
1 teaspoon kosher salt |
1 whole chicken, cut into 8 pieces |
1 tablespoon kosher salt |
1 teaspoon ground black pepper |
8 1/2 cups vegetable oil |
Directions:
1. Preheat the oven to 175 degrees F.
2. For the seasoned flour: In a bowl, mix the flour, Cajun spice and salt together well.
3. For the chicken: Toss the chicken with the salt, pepper and 1/2 cup vegetable oil and place on parchment paper on a baking sheet. Slow cook in the oven until the internal temperature on an instant-read meat thermometer reaches 165 degrees F, about 2 hours (do not let the thermometer touch the bone). Then remove the chicken and cool.
4. Heat a deep-fryer with the remaining 8 cups oil to 400 degrees F. Toss the cooled chicken with the seasoned flour and flash-fry, in batches if needed, in the fryer, cooking until the skin crisps, 3 to 4 minutes. Serve.
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