Monday Munchies: Brined Oven Fried Chicken

Today I have a recipe that might not be the easiest, but is definitely worth the work.

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This recipe is actually fairly simple, but requires some planning over time. The first thing is to work on brining the meat. For this, you will need:

• Bone-in chicken
• Water
• Salt
• Sugar

The exact measurements are based on how much you want to fix, but the ratio is: for every 3
pounds of chicken, have 5 cups of water, 1/2 cup salt, and 1/4 cup sugar.

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The recipe we used also suggested making sure the water is salty enough by taking a small sip. I did so, and the flavor reminded me of the ocean. 😖(I proceeded to spit into the nearby sink.)

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After letting the chicken soak for about 5 hours in the fridge, then you are ready to prepare it for cooking. To do this, you will need:

• 1 cup flour
• 2 eggs, beaten
• 2 cups breadcrumbs
• 4 tablespoons margarine

This is, of course, assuming you use the same 3 pound recipe we did. Otherwise you may need extra of each ingredient. Remove the chicken from the brine and gently pat dry.

Click the image to enlarge.

Click the image to enlarge.

Click the image to enlarge.

Place a small chunk of butter on top of each piece of chicken and let it melt over the meat while cooking.

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Bake the chicken for 40 minutes, or until cooked through. This is an uncomplicated recipe that tastes great without the danger of popping grease from pan-frying. I hope you try this recipe and enjoy it; and feel free to leave a comment below or on Facebook.