Posted May 13, 2013
I don’t know if you noticed the perfectly brown and crispy chicken in the background of the picture of the last recipe, but I thought I’d give you a close up of it today. You see when I made the Caramelized French Onion Mac N’ Cheese I also made this Rosemary Brined Oven Fried Chicken. It was the first meal I made after we all started to feel better and boy was it glorious. You already know the mac n’ cheese was wonderful, now I’m going to share with you this succulent and crispy oven fried chicken.
In the recent months, I have become a huge fan of brining. I’ve used the technique for pork chops and recently started using it for chicken too. I find it works best with chicken drumsticks and thighs. Those cuts of meat are already pretty tender but put them in a brine and whoa mama, it’s fantastic. Especially when that brine is infused with rosemary and garlic.
And if the brining wasn’t enough to make this chicken delicious, it is coated in a blend of panko, regular bread crumbs and a touch more rosemary. Finally, it is oven fried until golden brown and crispy. Trust me when I say this is the most succulent, savory delicious fried chicken I’ve had.
Rosemary Brined Oven Fried Chicken Recipe
Rosemary brined and oven fried this chicken is like a gift from the gods.
- 2 quarts cool water
- 1/2 cup plus 1/2 teaspoon kosher salt
- 1/4 cup brown sugar
- 1 tablespoon plus 1 teaspoon dried rosemary
- 2 teaspoons garlic powder
- 4 chicken drumsticks
- 4 chicken thighs
- 1/2 cup canola oil
- 1/2 cup all purpose flour
- 2 eggs
- 1/4 cup milk
- 1 cup panko bread crumbs
- 1/2 cup plain bread crumbs
- Heat 1 quart of water, 1/2 cup kosher salt, brown sugar, 1 tablespoon rosemary and 1 teaspoon garlic powder until salt and sugar dissolve. Pour in remaining quart of water. Allow to cool to room temperature.
- Put chicken drumsticks and thighs in a gallon size plastic bag. Place bag into a large bowl. Pour cooled brine over the chicken. Seal bag and refrigerate for no less than two hours but more than four hours. You can also do this step in a non-reactive bowl.
- When ready to make the chicken, preheat the oven to 375 degrees. Pour canola oil into a 1 inch rimmed baking sheet. Cook in the oven for 10 minutes. Remove.
- Place flour in a resealable plastic bag. Whisk together eggs and milk in a bowl. Combine panko, plain bread crumbs, remaining teaspoon rosemary, garlic powder and salt together on a plate.
- Rinse chicken and pat dry. Place chicken into the flour. Shake to coat. Dip each piece into the egg mixture. Dredge into the bread crumbs and coat completely. Place coated chicken onto the heated baking sheet. Cook in preheated oven for 20 minutes. Turn and cook for another 15 - 20 minutes or until golden brown and cooked through. Transfer to a serving platter and serve hot.