I was just thinking about how easy and perfect oven-fried chicken is. Butter crisps up the skin/ breading and its flavor just HAPPENS; you put it in the oven and leave it alone. But chicken is the only thing I oven-fry, and this seems like under-use of a good method. It probably goes without saying I'm not from The South. ^_^
Do you apply this to other dishes? Traditional or unconventional? Mostly looking for mains or sides. Yes, I've heard of Paula Deen, but her sweet tooth is a turn-off. Dessert is a rarity in our kitchen.
Thanks in advance, all you brilliant 'Hounds!