Oven-Fried Chicken Breasts
Recipe from Food & Wine

"I admit that nothing can stand in for good fried chicken," says John Currence. "But this is a hell of an impostor." He adds sweet tea to his marinade; the tannins help tenderize the poultry while the sugar gives it a light cure. The accompanying gravy gets a ton of flavor from strips of caramelized onion.


Peter Frank Edwards

by 4  people


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Ingredients
    Chicken:
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      4   
      skinless, boneless chicken breasts (5 ounces each)
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      4   cups 
      brewed sweetened iced tea
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      1 1/2  tablespoons 
      Worcestershire sauce
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      1   tablespoon 
      Tabasco
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      1   tablespoon 
      dried thyme
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      Kosher salt
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      2   cups 
      all-purpose flour
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      3/4  teaspoon 
      cayenne pepper
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      1   teaspoon 
      smoked hot Spanish paprika, pimenton de la Vera
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      1   teaspoon 
      garlic powder
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      1   teaspoon 
      onion powder
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      1   teaspoon 
      freshly ground pepper
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      1   tablespoon 
      unsalted butter
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      2   tablespoons 
      canola oil
    Gravy:
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      2   tablespoons 
      canola oil
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      1   
      large white onion, thinly sliced
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      1/2  teaspoon 
      dried thyme
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      Pinch of sugar
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      2   tablespoons 
      dry sherry
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      1   teaspoon 
      cornstarch dissolved in 1 tablespoon of water
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      Salt and freshly ground pepper

    Directions
    1.
    In a resealable plastic bag, coat the chicken with the tea, Worcestershire, Tabasco, thyme and 1 tablespoon of salt. Refrigerate overnight.
    2.
    Preheat the oven to 375 degrees. In a bowl, combine the flour, cayenne, paprika, garlic powder, onion powder, pepper and 1 teaspoon of salt. Drain the chicken, pick off the thyme and dredge in the seasoned flour.
    3.
    In a large ovenproof nonstick skillet, melt the butter in the oil. Add the chicken and cook over high heat until browned, about 5 minutes. Turn and cook for 2 minutes longer. Transfer the chicken to the oven and roast until white throughout, 5 minutes.
    4.
    Heat the oil in a skillet. Add the onion, cover and cook over moderate heat, stirring, until softened, 5 minutes. Add the thyme and sugar and cook until the onion is caramelized, 15 minutes. Add the sherry and cook until evaporated. Whisk in the chicken stock and dissolved cornstarch and bring to a boil, stirring, until thickened. Season with salt and pepper. Spoon the gravy over the chicken and serve.
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