Please log in with your username or email to continue. By using our site, you agree to our cookie policy. How is where trusted research and expert knowledge come together. With almost 15 years of experience in the food industry, she specializes in creating soul oven fried chicken with bread crumbs with a healthier spin.
This article has been viewed 32,799 times. Fried chicken is known for its crispy, crunchy coating. But if you’re looking for an easier way to make the familiar favorite, make oven-fried chicken. Just place the oven-fried chicken in a heated baking dish and cook it in the oven until it becomes crispy. Create a brine and trim the chicken. Get out a large prep bowl and measure 2 tablespoons of sea salt into it. You should also cut off any fat off of 8 bone-in, skin-on chicken thighs.
Try to make your brine early in the day or the night before, so the chicken can soak for a long time. Chill the chicken in the brine. Place the chicken thighs in the bowl and add enough cold water to the bowl to cover the chicken. Add one tray of ice cubes to make the water very cold.
Stir the water around and put the bowl in the refrigerator. Chill the chicken for several hours or overnight. Using bone-in, skin-on chicken thighs will give the dish more flavor and keep it moister than boneless, skinless chicken. Preheat the oven and dry the chicken. Take the chicken out of the refrigerator and drain the brine. Blot the chicken with paper towels until it’s completely dry.
Removing the water will help the chicken crisp up in the oven. Get out a large roasting pan that’s big enough to hold all of the pieces of chicken in a single layer. Place 2 tablespoons of unsalted butter into the pan and put the pan in the preheating oven. The butter will melt and the pan should become hot while you prepare the chicken.
