Fried chicken is known for its crispy, crunchy covering. But if you’re on a quest for an easier way to make oven-fried chicken, read on. Most oven-fried chicken is first of all drenched in a saltwater solution or buttermilk before it’s covered with seasoned breadcrumbs, flour, or crushed cornflakes. Simply put the oven-fried chicken in a heated baking dish and cook it in the oven until it becomes crunchy. You’ll never go back to fried chicken again!
Create a brine and trim the chicken
Bring out a large prep bowl and portion 2 tablespoons of sea salt into it. Add 1 cup (236 ml) of warm water and stir it up until the water liquefies. You should also cut off any fat off of 8 bone-in, skin-on chicken thighs. It will be good if you make your brine early in the day or the night before, so the chicken can drenched 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
Turn the oven on to 400°F (200°C). 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.
Prepare the roasting pan
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. Heating the pan will also help the chicken develop a crispy crust.
Toss the chicken with flour and seasonings
Pour 1/2 cup (62 g) of all-purpose flour into a large plastic freezer bag. Add the last tablespoon of salt and 1 teaspoon of coarsely ground black pepper. Shake the bag a little, so the salt and pepper mix. Put 2 of the chicken thighs in at a time and shake them until they’re coated.
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