Crispy Oven Fried Chicken

I was on YouTube watching these videos about cooking chicken and I ran across this one that really got my attention.

Devote some time and you will absolutely LOVE the finished product.  Total time, about 3 hours.

Ingredients

1 package of cut up chicken thighs, or wings, or legs

1/4 cup salt

3 litres of water
1 1/2 cups flour
1 tbsp garlic
1 tbsp pepper
2 tsp paprika
1 tsp salt
1/2 tsp cayene pepper

1/4 cup Crisco Oil

Stuff you will need

4 litre container

Mixing spoon

Cooling rack (Metal as your going to be cooking with it)

Pam Cooking Spray

Mixing bowl

Cookie sheet

Basting brush

Directions

In the 4 litre container, put the room temperature water and the 1/4 cup of salt and dissolve the salt in the water.

Add the chicken and make sure the chicken is submerged in the water.  Let soak in the brine for 1 hour but not more than 3 hours.  

Take the chicken out of the brine and leave the chicken wet.

In a mixing bowl, mix all the dry ingredients.

Put the metal cooling rack on the cookie sheet and spray the rack with Pam Cooking Spray.  This will make for easy clean up.

"Bread" the chicken and place the chicken skin side up.  Let it rest for 30 to 60 min in the fridge.

Place the chicken into the oven for 45 min at 350 F.

With the basting brush, drizzle the chicken with oil to cover the flour.  This will give a crispy coating that you would get if you were to deep fat fry the chicken.

Put the chicken back into the oven for another 30 min in the oven at 350 F.

Let the chicken rest for 10 minutes before serving.

Prepare for the accolades.

Comments and suggestions are ALWAYS welcome!

Chef John Buttermilk Fried Chicken

Chef John Buttermilk Fried Chicken

Marinating the chicken in the buttermilk

The chicken has been floured and allowed to rest

Deep frying the chicken

Make sure it's cooked

Ingredients

For the Buttermilk

2 cups milk

2 tablespoons of Vinegar

(3 1/2) pound chicken, cut into 8 pieces

1 teaspoon black pepper

1 teaspoon salt

1 teaspoon paprika

1/4 teaspoon dried rosemary

1/4 teaspoon ground thyme

1/4 teaspoon dried oregano

1/4 teaspoon dried sage

1/2 teaspoon white pepper

1/4 teaspoon cayenne pepper

2 cups buttermilk

For the seasoned flour:

2 cups flour

1 teaspoon salt

1/2 teaspoon paprika

1/2 teaspoon cayenne pepper

1/2 teaspoon garlic powder

1/2 teaspoon white pepper

1/2 teaspoon onion powder

2 1/2 quarts peanut oil for frying

1. Toss together chicken pieces, black pepper, salt, paprika, rosemary, thyme, oregano, sage, white pepper, and cayenne in a large bowl to coat.
2. Stir in buttermilk until chicken is coated. Refrigerate for 6 hours.
3. Combine flour, salt, paprika, cayenne, garlic powder, white pepper, and onion powder in a large shallow dish.
4. Remove chicken from the buttermilk and dredge each piece in the seasoned flour. Shake off any excess and transfer to a plate.
5. Heat peanut oil in a large Dutch oven to 350 degrees F (175 degrees C). Add all the chicken to the pan and cook for 10 minutes.
6. Turn chicken pieces and cook for another 10-15 minutes.

Remove chicken from the oil and transfer to a cooling rack set over a paper towel lined baking sheet. Let sit for 10 minutes before serving.

Comments and suggestions are ALWAYS welcome