Oven-Fried Chicken
Source of Recipe
Cuisine at home
List of Ingredients
Oven-Fried Chicken
Makes: 8–10 Pieces
Total Time: 2–3 Hours
For the Brine—
Dissolve:
1/2 cup kosher salt
1/2 cup brown sugar
4 cups hot water
Add:
4 cups ice cubes
Prepare:
8 –10 chicken pieces (thighs, legs, and breasts), skin removed, pierced
For the Coating—
Combine:
3 cups all-purpose flour
2 –3 T. black pepper
1 T. kosher salt
1 T. paprika
Beat:
2 egg whites
Add:
1 cup buttermilk
Heat:
3 T. vegetable oil
Oven-Fried Chicken
All the flavor and texture of fried chicken but with fewer calories. How come? This crunchy treat is skinless and cooked in the oven!
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 large, heavy 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 the 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.
Recipe
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