This is my riff on @brunchwithbabs KFC Copy-Cat Oven Fried Chicken. She was inspired by the recipe Oven-Fried Chicken Recipe from Cook's Country. What I *LOVE* most about this method is how simple it is with all the fried crispy satisfaction, without the wasted oil and fry smell in the air for days (my kitchen is not well ventilated).
Ingredients
1 whole Chicken, cut into pieces
Brine
6 cups Water
1/2 cup Kosher Sea Salt
1/2 cup Lemon Juice
1 Tablespoon Cholula Hot Sauce, or other hot sauce
1 teaspoon Sage + Spice Poultry Seasoning, or other poultry spice blend
1 teaspoon ground Pepper
Buttermilk Coating
1/3 cup Corn Starch
1 Tablespoon Smoked Paprika
1-4 teaspoons Hot Paprika, 1t for mild spice
1 Tablespoon Granulated Garlic
1 Tablespoon Granulated Onion
1 Tablespoon Sage + Spice Poultry Seasoning, or other poultry spice blend
2 teaspoons Ground White Pepper
2 teaspoons Kosher Sea Salt
2 teaspoons ground Mustard
1 teaspoon Celery Seed
1 1/4 cup Flour
4 Tablespoons Buttermilk
Oven-Fry
3 eggs, beaten
1/2 cup Peanut or other Oil
Preparation
FOR THE BRINE:
Mix all brine ingredients in a pot and bring to a boil.
Once salt is full dissolved, cut heat and allow to cook to room temperature.
Place chicken pieces into a large container or bag for brining.
Pour cooled brine over the chicken and brine for at least 8 hours.
FOR THE BUTTERMILK COATING:
In medium bowl, whisk cornstarch and all the dry spices together.
Whisk the flour into the mixture until well combined.
Add the buttermilk to the spice mixture.
Using your fingers, rub it into the mixture until shaggy pieces of dough form and the mixture is uniform.
FOR OVEN-FRYING THE CHICKEN:
Place a large or multiple cast iron pans in the oven and pre-heat the oven to 450 degrees.
Remove chick from brine and dry well.
One at a time, dip chicken pieces into the egg to coat, then roll in the buttermilk coating mixture until well coated.
Set piece on a cooling rack line or wax paper lined baking sheet.
Once all the chicken is coated and the oven has reached full temperature, working quickly, add oil to the preheated cast iron pan (if you use multiple pans you will need 1/2 cup of oil for each pan) and arrange chicken pan skin side down.
Quickly place back into the oven.
Cook for 15 minutes.
Pull pans out of the oven and turn chicken pieces and return to the oven for an additional 15 minutes.
Chicken breasts should register about 160 degrees and thighs and legs about 175 degrees.
Move chicken pieces skin side up on paper towel lined wire rack set over a baking sheet to absorb grease from the underside of chicken.
Then remove paper towel to cool on the rack for about 5-10 minutes before serving. Chicken will continue to crisp up as it rests.
