Crispy chicken from the oven? Yes! This has been a favorite recipe of mine since 2008, when I stumbled upon Amanda Hesser’s memoir/recipe collection, Cooking for Mr. Latte. Several of my favorite recipes are from that book, including the Chocolate Bundt Cake and a Meyer Lemon Crème Fraîche fettuccine that I have yet to post. It’s a fun read if you’re a foodie and I bet you’ll fold down the corners on many recipe pages.
Timing for the chicken: In the morning or mid-day, put the chicken in the salt water (brine), then about an hour before you want to eat dinner, dry them off, shake, and bake. Delicious chilled and packed on a picnic or float.
Oven Fried Chicken
adapted from Amanda Hesser's original recipe in Cooking for Mr. Latte
Ingredients
- 8 bone-in chicken thighs, with skin breasts work well too, or some of each
Brine
- 1 cup warm water
- 2 tbsp kosher salt
Shake & Bake
- ½ cup corn flour not masa harina or cornmeal
- 1 tbsp kosher salt
- 1 tsp smoked paprika optional
- 1 tsp freshly ground black pepper
Roasting Pan Prep
- 1 tablespoon unsalted butter optional
Instructions
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Brine the chicken. Trim excess skin and fat and place in a large bowl that will fit in your refrigerator. Dissolve salt in warm water and pour over the chicken. Add enough ice cubes to cover the chicken and put the bowl in the refrigerator for at least 4 hours. (This step makes the chicken moist and deliciously crispy once baked. Try it with and without the brine, I think you'll be convinced.)
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Preheat the oven to 400°F. Place butter in roasting pan or sheet pan and and set in oven to melt, then remove the pan. In a gallon-sized plastic bag or reusable substitute, combine the corn flour, salt, and seasonings. Shake to mix.
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Remove chicken from the refrigerator, dry each piece with paper towels, and shake two at a time in the seasoning bag. Shake off excess flour into the bag and place the chicken, skin side down, in a large roasting pan or sheet pan, spacing as far apart as possible. Discard the brine.
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Bake for 45 minutes, until thighs are chestnut brown and crisp on the bottom. Using a metal spatula, flip each piece, taking care to preserve the crisp skin on each piece. If the skin is sticking to the pan, stop and let it cook a few minutes longer then try flipping again—it should release easily. Once flipped, bake for an additional 20–30 minutes, until thighs are cooked through (min 165°F degrees on meat thermometer). Remove chicken pieces from pan and place on a paper towel lined plate. Sprinkle with salt and serve.
