Rosemary Brined Oven Fried Chicken

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

Serves 4 Prep Time: Cook Time:


  • 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.



Leave a Comment

  • Reply
    laura Etheridge
    February 24, 2014 at 10:29 pm

    Sorry but I’m confused. “pour the oil into a baking sheet and heat it in the oven”? a half cup of oil??? won’t it make a real mess when you put the coated chicken in it later???? HELP!

    • Reply
      February 24, 2014 at 11:09 pm

      Laura- Use a 1 inch rimmed baking sheet it should help. You want the oil hot so that when you gently place the chicken pieces on it will start to fry and the chicken will get crispy. Hope this helps!

  • Reply
    January 30, 2013 at 1:58 pm

    if i could give this 5 stars, i would. LOVED THIS RECIPE. My boyfriend proclaimed that it was the best chicken he’d had and wouldn’t trade it for fried. Next time i’m going to try with skinless chicken.

    • Reply
      January 30, 2013 at 3:05 pm

      So happy to hear that Sue! :)

  • Reply
    Chung-Ah | Damn Delicious
    January 17, 2013 at 11:55 am

    Wow, I love that you brined this first! I must make this for Jason – he is going to be so thrilled!

  • Reply
    Shut Up and Cook
    January 13, 2013 at 9:26 pm

    This looks outstanding. I was always lazy about brining, but then a shrimp recipe made me a total convert, and now I’m always keen to brine things, especially a chicken dish like this. Looks delicious!

  • Reply
    January 12, 2013 at 12:50 am

    Hi Des

    Is that plain fresh bread crumbs or dried plain bread crumbs.

    • Reply
      January 12, 2013 at 8:54 am

      Hi Jackie- That is plain dried bread crumbs. :)

  • Reply
    Julie Gordon
    January 11, 2013 at 8:51 am

    I discovered brining about 2 years ago, and use it whenever I can to make chicken and pork (or turkey) more moist and delicious! Can’t wait to try this recipe.

  • Reply
    January 11, 2013 at 8:41 am

    I am so pleased to find another person who has become a devotee of brining pork and chicken. Those who know, know. Those who don’t, don’t. Always enjoy your blog.