Fried chicken is truly an art form, a deliciously crispy and juicy art form. If youve ever tried to fry chicken at home, you know there are two fundamentally important parts to a superbly fried chicken drumstick: the temperature of the oil and the batter that coats the chicken. As much as i love an oil-fried chicken, theres a bit of a mess to clean up and im not always in the mood to tidy up a bunch of splattered oil, or disposing of it. So, thats when i turn my oven into my fryer, and, honestly, the results rival even my most beloved fried chicken recipe.
