Prep 15 mins
Cook 1 hr
The brining makes for a very tender, moist and delicious chicken.
- 2 tablespoons salt (preferably Kosher salt)
- enough water, to cover chicken
- 1 cut up chicken
- 1⁄2 cup flour
- 1 1⁄2 teaspoons seasoning salt
- 1⁄4 teaspoon pepper
- 2 tablespoons oil
- In the morning, combine 2 tablespoons of salt with 1 cup of water in a large bowl and stir to dissolve salt.
- Add chicken to bowl and cover with water.
- Place ice cubes over all and refrigerate until ready to use.
- Preheat oven to 400°.
- Remove chicken from brine and pat dry completely.
- Place oil in roasting pan large enough to add chicken in one layer.
- Combine flour and seasonings in a plastic bag and add chicken pieces two at a time and shake until coated.
- As you take them out of the bag, shake them to remove excess flour.
- Lay chicken pieces in roasting pan, skin side down and oven fry until brown and crisp, about 40 minutes to an hour, turning once.
- Using a spatula, remove chicken pieces from pan onto paper towels to drain.
This is the first time I have ever used a brime. I had never even heard of it. LOL It really turned out good and tender. It just didn't get brown. I left it in the oven for 60 min. It tasted really good, but couldn't taste the paperika at all. I even added extra. I will be useing this again, though.
Very good tender chicken which we enjoyed. I used "hot salt" for the seasoning salt but I still felt that it needed a bit more seasoning. Thanks for sharing!