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Volume 16

Dinner This Week: Oven-Fried Chicken

By Keith Dresser Published

This week’s menus include Oven-Fried Chicken, Seared Thick-Cut Pork Chops, and Pasta e Ceci for dinner in an hour or less.

Every week, Executive Food Editor Keith Dresser pairs each main dish with a side to give you a complete, satisfying dinner without the guesswork. Look for the game plan section to learn tips on how to streamline your kitchen work so dinner comes together quicker.

Dinner 1: Pan-Seared Thick-Cut Pork Chops and Mashed Sweet Potatoes

Our Pan-Seared Thick-Cut Pork Chops employ a reverse-sear method: We first cook the salted chops in a low oven and then sear them right before serving. Slowly bringing the chops up to temperature ensures evenly cooked meat. The low oven also dries the surface of the chops so they develop a deeply browned crust when seared. To keep our Mashed Sweet Potatoes from becoming thin and watery, we braise the sliced potatoes in small amounts of heavy cream and butter. This provides just enough moisture to yield a silky puree while adding a hint of richness.  

Printable Shopping ListsPan-Seared Thick-Cut Pork Chops and Mashed Sweet Potatoes

Equipment Review The Best Rimmed Baking Sheets of 2021

A rimmed baking sheet is essential for sheet cakes and handy for cookies. But if yours is flimsy or you use it only for baking, you’re not getting your money’s worth.

Dinner 2: Oven-Fried Chicken and Roasted Carrots

To create Oven-Fried Chicken with real crunch and good flavor, we dip chicken in beaten egg seasoned with spices and Dijon mustard and then dredge the pieces in crushed Melba toast, which we found provided better texture, flavor, and color than cornflakes, bread crumbs, bagel chips, or any other coating we tried. We use legs and thighs rather than breasts because they don't dry out as quickly (breasts are OK if that's your preference) and bake the chicken at 400 degrees for 40 minutes to develop a deeply browned coating. For perfect Roasted Carrots, we start by cutting the carrots into identically sized batons. We first precook the pieces on a covered baking sheet to minimize moisture loss and withering. Then, when the carrots are tender, we remove the foil and roast them until they caramelize.

Printable Shopping ListsOven-Fried Chicken and Roasted Carrots

Equipment Review Salad Spinners

Which salad spinner model can wash and dry your greens without wearing you out?

Dinner 3: Pasta e Ceci and Bibb and Frisée Salad

Our Pasta e Ceci is simple to prepare, yet packed full of satisfying flavor. A finely minced soffritto of onions, garlic, carrot, celery, and pancetta gives the dish a meaty backbone and anchovies, tomatoes, and Parmesan cheese add even more depth. To ensure a silky, stick-to-your-ribs texture, we cook the pasta in the same pot with the chickpeas to capture the starches released during cooking. Our Bibb and Frisée Salad uses a combination of frilly, crunchy frisée and soft, buttery bibb lettuce. Thinly slicing the celery and apple allows them to combine cohesively with the salad greens. Walnuts add crunch and nuttiness. We use red wine vinegar as a base for the dressing to accent the apple's sweetness and the celery's subtle earthiness.

Printable Shopping ListsPasta e Ceci and Bibb and Frisée Salad


To view more quick weeknight dinner ideas, check out the rest of the Dinner This Week series.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.