Brined Oven Fried Chicken Recipes

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PICKLE-BRINED FRIED CHICKEN



Pickle-Brined Fried Chicken image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 11

Juice from two 24-ounce jars bread and butter pickles
One 4-pound chicken, cut into 10 pieces (breasts split)
Vegetable or canola oil, for frying
1 1/2 cups all-purpose flour
2 teaspoons kosher salt
1 teaspoon hot paprika
1 teaspoon freshly ground black pepper
1 tablespoon hot sauce
2 teaspoons yellow mustard
4 large eggs, lightly beaten
3 cups crushed butter crackers (about 3 sleeves or 10 ounces)

Steps:

  • Drain the juice from the jars of pickles into a baking dish or bowl. Add the chicken and flip to coat. Let brine, refrigerated, for at least 1 hour and up to 4 hours.
  • Preheat the oven to 300 degrees F and line a baking sheet with a cooling rack. Fill a Dutch oven halfway with oil. Heat the oil over medium-high heat to 320 degrees F.
  • In 3 bowls or baking dishes, set up a breading station. In the first dish, mix the flour with the salt, paprika and pepper. In the second dish, mix the hot sauce, mustard and eggs. Put the cracker crumbs in the third dish.
  • Dredge each chicken piece first in the flour mixture, then in the egg mixture, then in the crackers. Place the breaded chicken pieces in the oil a few at a time. Don't overcrowd the pan; the pieces should not be touching in the oil. Fry, turning occasionally, until the chicken is a deep golden brown and fully cooked to 165 degrees F when checked with a thermometer, 5 to 6 minutes per side. Transfer to a baking sheet and place in the oven until ready to serve.

OVEN FRIED CHICKEN



Oven Fried Chicken image

Provided by Food Network Kitchen

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 12

3 pounds bone-in chicken parts, skin removed (breasts halved crosswise)
2 cups dill pickle juice (from a 32-ounce jar of pickles)
2 large eggs
1 tablespoon Dijon mustard
2 cups rice cereal squares
1/2 cup vegetable oil
1 cup panko breadcrumbs
Kosher salt and freshly ground pepper
1 teaspoon garlic powder
1 teaspoon celery seeds
1 teaspoon dried dill
Ranch dressing, for serving

Steps:

  • Place the chicken in a large resealable plastic bag set in a baking dish. Pour the pickle juice into the bag. Seal the bag and massage gently. Refrigerate 1 to 2 hours.
  • Meanwhile, whisk the eggs and mustard in a medium bowl; set aside. Pulse the rice cereal in a food processor to make fine crumbs. Heat 1/4 cup vegetable oil in a medium skillet over medium heat. Add the cereal crumbs, panko, 3/4 teaspoon salt and a few grinds of pepper. Cook, stirring frequently, until the crumb mixture is a deep golden brown, 6 to 8 minutes. Transfer to a medium bowl and stir in the garlic powder, celery seeds and dill. Let cool to room temperature.
  • Place a rimmed baking sheet on the lowest oven rack and preheat to 425 degrees F. Remove the chicken from the pickle juice and pat dry with paper towels. One piece at a time, dip the chicken in the egg mixture, letting any excess drip off, then coat in the crumb mixture, pressing with your hands to adhere.
  • Remove the hot baking sheet from the oven and brush with the remaining 1/4 cup vegetable oil. Place the chicken on the baking sheet and bake until golden and a thermometer inserted into the breasts registers 160 degrees F and the thighs 170 degrees F, 30 to 35 minutes. Serve with ranch dressing.

BRINED AND FRIED CHICKEN



Brined and Fried Chicken image

To ensure a crispy, golden coating and well-cooked meat, keep an eye on the temperature of the oil; it needs to come back up to 350 degrees before adding the second batch of chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Yield Makes 10 pieces

Number Of Ingredients 13

1 3 1/2 pound chicken, cut into 10 pieces
2 quarts cold water
2/3 cup coarse salt
1/3 cup granulated sugar
1/3 cup molasses
8 sprigs fresh thyme
2 bay leaves
2/3 cup all-purpose flour
2/3 cup fine ground cornmeal
1/2 teaspoon coarse salt
1 teaspoon crushed red pepper flakes
4 large eggs
3 quarts vegetable oil, for frying

Steps:

  • Combine 1 cup water with remaining brining ingredients in small saucepan over medium heat, stirring just until salt and sugar are dissolved. Remove from heat and cool to room temperature. Combine brine mixture with remaining cold water in a large bowl or deep baking dish. Add chicken to bowl, making sure chicken is covered with the brining liquid. Store in fridge at least 8 hours and up to 24 hours.
  • Remove chicken from brining liquid and pat dry. Combine flour, cornmeal, salt, and red pepper flakes in a shallow dish. Whisk eggs in another shallow dish. Coat chicken in flour mixture, then eggs, and again in flour mixture. Transfer to a rimmed baking sheet lined with a cooling rack.
  • Heat oil to 350 degrees in a large pot. Working in 2 batches, fry chicken for 15 minutes, turning once, until chicken is deep golden brown. Transfer to a paper towel-lined plate to drain. Serve hot or cold.

OVEN FRIED CHICKEN II



Oven Fried Chicken II image

I love fried chicken, but it takes so long and is such a big mess. I came up with this one, and have been making it ever since! Everyone I have given the recipe to has loved it as well.

Provided by COOKIE240

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted     Oven Fried

Yield 10

Number Of Ingredients 7

12 chicken thighs
3 eggs
1 cup all-purpose flour
1 cup Italian seasoned bread crumbs
salt and pepper to taste
1 teaspoon paprika
½ cup vegetable oil

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place flour in a shallow plate or bowl and season with salt and pepper to taste. Put the bread crumbs in another shallow plate or bowl and beat the eggs in another bowl.
  • Dredge the chicken piece by piece in the flour, then the egg, then the bread crumbs, until all pieces are coated. Pour the oil into a 9x13 inch baking dish. Add the chicken to the dish and sprinkle with paprika to taste. Bake in the preheated oven for 30 minutes, then turn pieces over and bake for another 30 minutes. Remove from oven and drain on paper towels. Enjoy!

Nutrition Facts : Calories 309.8 calories, Carbohydrate 18 g, Cholesterol 126.1 mg, Fat 15.1 g, Fiber 1 g, Protein 23.8 g, SaturatedFat 4.1 g, Sodium 295.8 mg, Sugar 0.9 g

PICKLE-BRINED FRIED CHICKEN SANDWICH



Pickle-Brined Fried Chicken Sandwich image

Pointedly low-fuss and remarkably moist, this recipe gets its verve from pickles used two ways: Dill pickle brine seasons and moistens the chicken from the inside-out, while chopped pickles add zip to the coleslaw. Many fried chicken sandwich recipes use breasts, but thighs have more fat, which means they're more flavorful and harder to overcook. The chicken also fries at a lower temperature, so it finishes cooking and its crust crisps at precisely the same time. The buttermilk is key to the crispness here, so avoid any substitutions. Paired with cornstarch, it forms a thick crust that shatters with each bite. This sandwich is best enjoyed immediately, with your favorite hot sauce and a pile of napkins.

Provided by Alexa Weibel

Categories     dinner, lunch, poultry, sandwiches, main course

Time 45m

Yield 4 sandwiches

Number Of Ingredients 15

4 boneless, skinless chicken thighs (about 4 ounces each)
24 dill pickle coins (about 3/4 packed cup), plus 1/2 cup pickle brine
1/2 cup mayonnaise
4 teaspoons drained capers, chopped
Kosher salt and black pepper
3/4 cup buttermilk
1 cup all-purpose flour
1/4 cup cornstarch
1 tablespoon onion powder
Canola oil or other neutral oil, for frying (4 to 6 cups)
2 tablespoons unsalted butter
4 soft buns, like brioche, split
1 1/3 cups thinly sliced green cabbage (about 4 ounces)
Thinly sliced red onion, for serving (optional)
Hot sauce, for serving (optional)

Steps:

  • Add the chicken thighs and 1/2 cup pickle brine to a resealable plastic bag and refrigerate at least 1 hour or up to 24 hours, turning the bag occasionally to marinate evenly.
  • While the chicken marinates, prepare the pickle mayonnaise: Finely chop 8 dill pickle coins. In a medium bowl, whisk together the mayonnaise, capers and chopped pickles; season generously with salt and pepper. Refrigerate until ready to use.
  • When ready to cook the chicken, pour the buttermilk into a wide shallow bowl. In a separate wide shallow bowl, add the flour, cornstarch, onion powder and 1 tablespoon each salt and pepper; whisk to combine.
  • In a large Dutch oven or deep cast-iron skillet, add 2 inches of oil and, over medium-high, heat to 325 degrees, about 5 minutes.
  • Working with one piece at a time, remove the chicken from the brine, transfer to the buttermilk and turn to coat. Lift chicken from the buttermilk, allowing the excess liquid to drip off, then add it to the flour mixture and turn to coat, patting extra flour mixture on top to ensure the chicken is well coated on all surfaces. Transfer to a plate and repeat with the remaining chicken.
  • Working in two batches, add the chicken to the hot oil and cook, turning every 1 to 2 minutes, until crust is deep golden and chicken is cooked through, about 6 minutes total. Transfer to a paper towel-lined plate to cool and season with salt and pepper. (An instant-read thermometer inserted into the center of the thickest part of the thigh should read at least 165 degrees.) Repeat with the remaining chicken, adjusting the heat to ensure that the oil maintains a temperature of 325 degrees.
  • Melt 1 tablespoon butter in a large, preferably nonstick, skillet over medium. Add 2 buns, split-side down, and cook until warmed and toasted, about 2 minutes. Repeat with remaining butter and buns.
  • Make the coleslaw by tossing the cabbage with half of the pickle mayonnaise and season with salt and pepper. Slather the remaining pickle mayonnaise on the bottom of the buns and top with the chicken, red onion, remaining pickles and coleslaw. Serve with hot sauce, if using.

BRINED OVEN FRIED CHICKEN



Brined Oven Fried Chicken image

Make and share this Brined Oven Fried Chicken recipe from Food.com.

Provided by Marie

Categories     Chicken

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 7

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

Steps:

  • 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.

OVEN-FRIED CHICKEN



Oven-Fried Chicken image

With this baked chicken, the buttermilk powder lends a subtle tang and absorbs the fat from the skin to make a surprisingly crunchy coating.

Provided by Denise Landis

Categories     weekday, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 9

3 1/2 pounds chicken pieces (breasts, thighs, drumsticks, in any combination)
2 cups dry unseasoned bread crumbs
2 tablespoons powdered buttermilk, such as Saco Cultured Buttermilk Blend
1 tablespoon hot Hungarian paprika
1/2 teaspoon thyme
1/2 teaspoon salt, or to taste
Freshly ground black pepper
3 tablespoons vegetable oil, plus more for the pan
2 cups milk

Steps:

  • Heat oven to 350 degrees. Rinse chicken pieces, and dry with paper towels. Set aside.
  • In a medium bowl, combine bread crumbs, buttermilk blend, paprika, thyme, salt and black pepper to taste. Mix well. Add oil, and stir with a fork until well blended.
  • Pour milk into a wide bowl. Dip a piece of chicken in the milk, then roll it in the bread crumbs until thickly coated. Place on an oiled baking pan, and repeat with the remaining chicken.
  • Bake the chicken until it is well browned and the juices run clear when pierced with a knife, about 30 to 40 minutes. Serve immediately.

Nutrition Facts : @context http, Calories 283, UnsaturatedFat 9 grams, Carbohydrate 31 grams, Fat 13 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 400 milligrams, Sugar 7 grams, TransFat 0 grams

INCREDIBLE OVEN FRIED CHICKEN



Incredible Oven Fried Chicken image

Make and share this Incredible Oven Fried Chicken recipe from Food.com.

Provided by Minxkat1

Categories     Chicken

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 16

1 1/4 cups buttermilk
1/4 cup olive oil
3 tablespoons Dijon mustard
2 cloves garlic, minced
3 tablespoons hot pepper sauce (louisiana is good)
2 teaspoons salt
1/2 teaspoon pepper
1 large onion, sliced
12 chicken pieces
1 cup unseasoned breadcrumbs
1/3 cup parmesan cheese
1/4 cup flour
2 teaspoons thyme
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 cup melted butter

Steps:

  • Whisk buttermilk, oil, hot pepper sauce, mustard, garlic, 1 tsp salt and 1/2 teaspoon pepper in a large bowl.
  • Add the onion and then the chicken turning to coat each piece with the marinade.
  • Cover; chill at least three hours or up to one day turning the chicken occasionally.
  • Combine breadcrumbs, cheese, flour, thyme, paprika, cayenne and 1 tsp salt in a large baking dish.
  • Remove the chicken from the marinade and roll in the breadcrumb mixture.
  • Set chicken on a rack to dry for about 30 minutes.
  • Preheat oven to 400F degrees.
  • Place chicken in large baking dish and pour butter over the chicken.
  • Bake until crisp and brown, approximately 50 minutes.

THE CRISPIEST FRIED CHICKEN RECIPE BY TASTY



The Crispiest Fried Chicken Recipe by Tasty image

We tested dozens of different methods to fried chicken and we finally found what we think is the crispiest and juiciest version. The first step is to dry brine the chicken, which is a fancy way of saying to season it overnight. This process actually helps the meat retain its moisture while frying, making it extra juicy. The next step is the double-dredge method where you dip the chicken in seasoned flour, then in buttermilk, then back in the flour before frying to get those extra crackly bits. Let us know what you think!

Provided by Tiffany Lo

Categories     Dinner

Time 5h15m

Yield 4 servings

Number Of Ingredients 15

1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons lemon zest, about 1 lemon
8 bones in chicken pieces, (4 drumsticks and 4 thighs)
6 cups canola oil, for frying
2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon onion powder
1 teaspoon garlic powder
1 ½ teaspoons kosher salt, plus more to taste
1 cup buttermilk
2 large egg whites
2 tablespoons vodka

Steps:

  • Dry brine the chicken: In a small bowl, mix together the salt, black pepper, garlic powder, onion powder, and lemon zest.
  • Pat the chicken pieces dry with a paper towel and season with the salt mixture, evenly coating each piece.
  • Line a large resealable container with paper towels and add the seasoned chicken. Refrigerate uncovered for at least 4 hours, preferably overnight.
  • 30 minutes before frying, remove the chicken from the refrigerator to bring to room temperature.
  • Add the canola oil to a large Dutch oven and heat over medium heat until the temperature reaches 350°F (180°C). Place a wire rack over a rimmed baking sheet and set nearby.
  • In a large bowl, whisk together the flour, baking powder, onion powder, garlic powder, and salt.
  • In a separate large bowl, whisk together the buttermilk, egg whites, and vodka.
  • Working with one piece at a time, coat the dry-brined chicken in the flour mixture, then in the buttermilk mixture, then again in the flour, shaking off any excess.
  • Add 2-3 pieces of chicken to the hot oil and fry for 7-10 minutes, flipping once, until the internal temperature reaches 165°F (75°C) and the exterior is golden brown and crispy. Remove from oil, transfer to the wire rack, and season with salt. Repeat with the remaining chicken.
  • Enjoy!

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DILL PICKLE CHICKEN - THE NOVICE CHEF
2019-04-15 We marinate, or more properly — we brine, thin chicken breasts in dill pickle juice for 8 hours. Then we dredge the chicken in flavored breadcrumbs and bake it until golden. The chicken stays insanely juicy, has a very light pickle flavor and is one my new favorite ways to make “oven fried chicken”.
From thenovicechefblog.com


BRINED - OVEN ROAST CHICKEN RECIPE - RECIPEZAZZ.COM
2014-01-02 Step 7. Place the chicken on its side, wing side up , onto the roasting rack-place into the oven and roast for 15 minutes. Remove the roaster from the oven and using 2 wads of paper towels, slip the bird over so that the other wing is facing up- put the chicken back into the oven and roast for another 15 minutes.
From recipezazz.com


PICKLE-BRINED BAKED CHICKEN TENDERS - SKINNYTASTE
2016-03-30 Place chicken in a shallow bowl and cover with pickle juice (enough to cover completely). Marinate in the refrigerator 8 hours. After 8 hours, drain and dry the chicken completely on paper towels; discard marinade. Preheat oven to 425F. Spray a large baking sheet with generously with oil. Combine egg, egg white, salt and pepper in a medium bowl.
From skinnytaste.com


BOURBON BRINED FRIED CHICKEN - PLAIN.RECIPES
For the brine: In a large bowl, combine the bourbon, brown sugar, bay leaves, peppercorns and 1/4 cup salt. Stir to combine. Pour in 4 cups warm water from the tap and stir until the brown sugar dissolves.
From plain.recipes


FRIED CHICKEN SANDWICH RECIPE (BUTTERMILK BRINED & CRISPY) - KITCHN
2022-05-27 Pour 1/2 cup of the buttermilk, 1/4 cup pickle brine, 1 tablespoon hot sauce, 1 1/2 teaspoons of the kosher salt, 1/2 teaspoon of the black pepper, and 1/2 teaspoon of the garlic powder in a gallon-size zip top bag or large food container and whisk to combine. Add 6 boneless, skinless chicken thighs and flip the chicken to evenly coat.
From thekitchn.com


BUTTERMILK BRINED OVEN FRIED CHICKEN - THERESCIPES.INFO
Buttermilk Brined Fried Chicken - Farmhouse Delivery trend recipes.farmhousedelivery.com. Preheat oven to 350. 5. Dredge the chicken pieces in the flour, making sure each piece is thickly coated. 6. Heat oil in a large, heavy Dutch oven to 425. Place chicken carefully in hot oil and fry for 3-5 minutes per side until golden brown and crispy ...
From therecipes.info


BRINED CHICKEN BREASTS - THE JUICIEST AND THE MOST TENDER …
2018-08-14 Take your knife and gently make an incision. The knife should follow along the rib cage, cutting down right down to the rib, to the end of the chicken. Cut through the wishbone and pull it our with your fingers. Now, you should have a deboned a chicken breast. Finally, remove the skin and pull off the tender loin.
From greedygourmet.com


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