This oven fried chicken is absolutely yummy. Best part of it is, it uses very little fat, unlike most oven-fried chicken recipes. In fact, you can eliminate the fat entirely if you are using leg quarters or thighs with the skin on. Breasts, because of the low fat content (even with skin on) will require the fat, as well as skinless parts. Chicken is very juicy and flavorful due to the brining process.
I serve this oven fried chicken many times cold with my Herbed Potato Salad with Pesto Aoli and a green salad. Nice hot too with either a baked potato or mashed and whole steamed green beans.
- 1 whole frying chicken, cut into pieces
- 1 cup flour or baking mix (such as Bisquick)
- 1 envelope dry ranch salad dressing mix
- 2 tbs butter/margarine OR olive oil
- 2 quarts water
- ¼ cup granulated sugar
- ¼ cup kosher (coarse) salt
- Prepare brine by mixing all ingredients. Place chicken parts in a deep bowl or a large plastic container with a lid (such as Lock & Lock). Pour brine over chicken; cover. Place in refrigerator for 2-4 hrs--no longer. If you want to brine overnight, I suggest using buttermilk instead, as I learned the hard way when I forgot about the chicken and ended up with very salty chicken!!!
- Preheat oven to 400 degrees. Place butter or olive oil in a 13 x 9 baking dish. Place pan in oven to melt butter or heat oil. Once heated/melted, distribute across the bottom of the pan.
- Prepare coating mix by mixing flour and dressing mix in a large plastic bag. Place 2 pieces at a time in the bag and shake well to cover chicken. Place in baking pan skin side down.
- Bake at 400 degrees for 35 min; turn chicken skin side up and bake an additional 15-20 min or until chicken is golden brown and juices run clear.