Oven-Fried Chicken
- Ready In:
- 24hrs 30mins
- Ingredients:
- 16
- Serves:
-
8
ingredients
-
BRINE
- 1 quart water
- 2 tablespoons kosher salt
- 2 teaspoons cayenne pepper
- 2 1⁄2 teaspoons garlic powder
- 1 teaspoon pepper
- 1 tablespoon soy sauce
- 2 teaspoons Worcestershire sauce
-
FLOUR MIXTURE
- 2 1⁄4 cups all-purpose flour
- 2 tablespoons seasoning salt (can use more)
- 3 teaspoons garlic powder (can use 3 teaspoons)
- 3 teaspoons onion powder
- 1 teaspoon black pepper
- 1 tablespoon paprika
- 1⁄2 teaspoon cayenne (optional or to taste)
- 2 whole chickens, cut into pieces (leave skin on)
- oil (for frying)
directions
- A day ahead or 8 hours in advance: whisk together all marinade ingredients in a large bowl.
- Add in the chicken pieces (make certain that the pieces are covered with marinade).
- Place in the refrigerator for 8-24 hours (turning 3-4 times in the 24 hours).
- When ready to cook: In a large bowl mix together flour, seasoned salt, garlic powder, onion powder, black pepper, paprika and cayenne (if using).
- Drain the chicken pieces and discard the marinade.
- Dredge each piece of chicken in seasoned flour mixture and place single layer on a large baking sheet or a rack; let stand for 10 minutes (must sit for 10 minutes!).
- After the 10 minutes you may coat one more time in the flour mixture for a thicker batter.
- Heat about 1/2-inch of oil (or a little more) with 1/2 teaspoon salt in a large heavy skillet.
- Fry the chicken for 4-5 minutes on each side or until just lightly browned.
- Place on an UNGREASED 10 x 15-inch baking sheet.
- Bake at 400 degrees for about 35 minutes or until the chicken is cooked through.
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Reviews
-
This really is the best fried chicken I've made so far. The meat was well-seasoned, and I used only half the amounts of cayenne and black peppers called for. I cooked the pieces 12 minutes per side, but I think 15 minutes would give me better results. Also, I didn't put any salt in the oil, just because I thought the end result would be too salty. I'm definely going to make this again. Thanks for the posting!