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Oven Fried Chicken
Here is a wonderful Oven Fried Chicken recipe I got from Cuisine at Home. Nice and moist on the inside with a crunchy coating. It really tastes "deep fried".

For The Brine

1/2 cup kosher salt
1/2 cup brown sugar
4 cups hot water

4 cups ice cubes

8-10 chicken pieces (thighs, legs, and breasts), skin removed, pierced

3 cups all-purpose flour
2-3 tablespoons black pepper
1 tablespoons kosher salt
1 tablespoons paprika

2 egg whites

1 cup buttermilk*

3 tablespoons vegetable oil

Dissolve salt and sugar for brine in hot water in a large container.

Add ice and stir to cool mixture.

Prepare chicken pieces by removing the skin and piercing the meat with a knife. Add to brine and refrigerate for 1½-2 hours. Preheat oven to 450°. Coat a 4-quart Pyrex baking dish with nonstick cooking spray.

Combine flour, pepper, salt, and paprika in a large, heavy bag. Remove chicken pieces from the brine and lightly pat dry. Place a few pieces into the bag of seasoned flour and toss to coat. Shake off excess flour and place on a rack. Let sit 10 minutes.

Beat egg whites to soft peaks.

Add buttermilk and stir gently. Dip floured chicken pieces into the egg white-buttermilk mixture. Put the dipped pieces back into the seasoned flour bag. Shake gently and transfer to the rack. Repeat with remaining chicken.

Heat oil in the prepared Pyrex dish by placing it in the oven for 5 minutes.

Set the prepared chicken pieces, meaty-side down, into the hot Pyrex dish; roast for 30 minutes. Remove dish from the oven and carefully turn pieces over. Return to the oven and roast 20 minutes more. Remove chicken from the oven and let rest 15 minutes before serving.

Yield: Makes 8-10 pieces
Source: Cuisine at Home Issue 37
Carol in MA

* Powdered buttermilk does not have to be mixed separately. I just add the powder with my flour and the water with the my other liquids and let it mix in the batter.
Nancy Rogers