I have been married to a wonderful Christian man since 1976. The Lord has blessed us with two daughters and two sons. I consider each day the Lord gives me on the earth yet another chance to serve Him.

Tuesday, July 16, 2013

Brined Oven Fried Chicken

When I first heard the recipe I thought, ewwww!   Boy was I wrong.  As usual, I added stuff to the recipe to make it even better.   For those of you who don't like pickles, don't let it deter you from trying this out.  It's so moist and tender.   I'll be making this again.

(serves 6)

*6 boneless, skinless chicken breasts
*1 cup dill pickle juice
*1 cup chicken stock
*1 teaspoon black pepper
*1/2 teaspoon salt
*1/2 teaspoon dried rosemary
*1/2 teaspoon ground thyme
*1/2 small onion sliced
*2 garlic clove, minced
*1 cup all purpose flour
*1 cup italian bread crumbs
*1 teaspoon corn starch
*1/2 teaspoon salt
*1/2 teaspoon black pepper
*1/2 teaspoon garlic powder
*1/2 teaspoon paprika

~Place chicken, pickle juice, chicken stock, 1 teaspoon black pepper, 1/2 teaspoon salt, rosemary, thyme, garlic & onion into a gallon size zip-loc bag.  Seal & mix well.
~Refrigerate over night (a least 12 hours).
~Preheat oven to 350 degrees.
~Place a wire rack over a cookie sheet.
~Spray the rack with cooking spray.
~In a large plate mix flour, bread crumbs, corn starch, 1/2 teaspoon salt, 1/2 teaspoon pepper & garlic powder.
~Remove chicken from brine and drip off extra liquid.
~Dredge chicken in flour mixture.
~Bake for 45-50 minutes, or until done.

~If you prefer deep fried chicken, do all the prep work the same as above.
~Pour vegetable oil 1 1/2-2 inches deep into a large cast iron skillet or dutch oven.
~Heat over medium heat to 360 degrees.
~Carefully place chicken into skillet, careful not to crowd pan.
~Cook about 6-8 minutes per side, or until done.

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