Sunday, March 2, 2008
Oven Fried Chicken
This recipe came from the weekly emails I get from "Cuisine at Home" where we found the yummy turkey, our favorite roast and potatoes and the soon to be posted grilled pizza recipes. Thank you Grandpa Beck for subscribing to this gem so I could find it! Anyway, this is a recipe our whole family recommends!
For the Brine --
1/2 cup kosher salt
1/2 cup brown sugar
4 cups hot water
4 cups ice cubes
8-10 chicken pieces* (thighs, legs, and breasts), skin removed, pierced
For the Coating --
3 cups all-purpose flour
2-3 Tbsp black pepper (I did 2, but next time 1 will be plenty for us)
1 Tbsp kosher salt
1 Tbsp paprika
2 egg whites
1 cup buttermilk
3 Tbsp vegetable oil
Dissolve salt and sugar for brine in hot water in a large container.
Add ice and stir to cool mixture.
Prepare chicken pieces by removing the skin and piercing the meat with a knife. Add to brine and refrigerate for 1 1/2 - 2 hours. Preheat oven to 450. Coat a 4-quart Pyrex baking dish with nonstick cooking spray.
Combine flour, pepper, salt, and paprika in a one gallon Ziploc bag. Remove chicken pieces from the brine and lightly pat dry. Place a few pieces into the bag of seasoned flour and toss to coat. Shake off excess flour and place on a rack. Let sit 10 minutes.
Beat egg whites to soft peaks.
Add buttermilk and stir gently. Dip floured chicken pieces into the egg white/buttermilk mixture. Put the dipped pieces back into the seasoned flour bag. Shake gently and transfer to the rack. Repeat with remaining chicken.
Heat oil in the prepared Pyrex dish by placing it in the oven for 5 minutes. Set the prepared chicken pieces, meaty-side down, into the hot Pyrex dish; roast for 30 minutes. Remove dish from oven and carefully turn the pieces over. Return to the oven and roast 20 minutes more. Remove chicken from the oven and let rest 15 minutes before serving.
*I used 12 drumsticks because it's what my kids like the best.