Recipe compliments of Rick and Lynne
Oven-Fried Chicken
Cuisine: American Type: Main Course Serves: 4
Source:
 Cuisine at Home February 2003
Attributes:
 Healthy
Comments:
 See "Gravy for Smothered Chicken" recipe for a variation of this recipe.
Serving Suggestions:
 Serve as you would traditional fried chicken.
Ingredients:
 Brine:

1/2 cup kosher salt
1/2 cup brown sugar
4 cups hot water
4 cups ice cubes

Coating:

3 cups all-purpose flour
3 tbs. freshly ground black pepper
1 tbs. kosher salt
1 tbs. paprika
2 egg whites
1 cup buttermilk

Fry in 3 tbs. vegetable oil
Instructions:
 1. Make the brine by combining the salt and sugar in hot water. Add the ice cubes to cool it down.

2. Cut up the chicken and remove the skin. Cut the breast pieces in half to make all the pieces similar sized. Pierce each piece of chicken several times with a paring knife to allow the brine to better penetrate.

3. Add the chicken to the brine in a plastic bag or glass dish. Put in the refrigerator and allow to brine for 1-1/2 to 2 hours.

4. Preheat oven to 450°F. Coat a 4-quart Pyrex baking dish with nonstick cooking spray.

5. Combine the flour, pepper, salt and paprika in a large heavy plastic bag. Remove the chicken pieces from the brine and lightly pat dry. Put a few pieces in the bag of flour and toss to coat. Shake of excess flour and place on a rack. Allow to sit for 10 minutes.

6. Beat the egg whites to soft peaks.

7. Add buttermilk and stir gently. Dip the floured chicken pieces into the egg white-buttermilk mixture. Put the dipped pieces back into the seasoned flour bag. Shake gently and transfer back to the rack. Repeat with all the chicken.

8. Heat the oil in the prepared Pyrex dish by placing it in the oven for 5 minutes.

9. Set the prepared chicken pieces, meaty-side down, into the hot Pyrex dish; roast in the oven for 30 minutes. Remove the dish from the oven and carefully turn the pieces over. Return to the oven and roast an additional 20 minutes. Remove chicken from the oven and allow to rest 15 minutes before serving.
Related recipes:

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2003-04-26