Best 10 Brined Oven Fried Chicken Recipes

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Craving for crispy, juicy, and flavorful fried chicken without the guilt of deep-frying? Look no further! Our oven-fried chicken is here to satisfy your cravings with its unique brining technique that tenderizes the chicken and locks in moisture, resulting in a succulent and flavorful experience.

Seasoned with a blend of aromatic herbs and spices, this oven-fried chicken delivers a symphony of flavors that will tantalize your taste buds. The brining process not only enhances the flavor but also reduces the cooking time, ensuring a crispy exterior and a tender, succulent interior.

In this comprehensive guide, we present you with two irresistible recipes:

1. **Classic Brined Oven-Fried Chicken**: This classic recipe is a straightforward approach to oven-fried chicken, perfect for beginners or those who prefer a traditional taste. With a simple blend of herbs and spices, this recipe creates a delectable chicken that pairs wonderfully with your favorite sides.

2. **Buffalo Brined Chicken**: For those who love a spicy kick, our Buffalo Brined Chicken is a must-try. Marinated in a tangy and spicy buffalo sauce, this chicken is coated in a crispy breadcrumb mixture and baked to perfection. Serve it with blue cheese dressing and hot sauce for an authentic buffalo chicken experience.

Here are our top 10 tried and tested recipes!

SOUTHERN OVEN FRIED CHICKEN



Southern Oven Fried Chicken image

There's nothing better than classic, crispy, oven-fried Southern-style chicken. This recipe is so easy, you'll want to make it all the time!

Provided by I Heart Recipes

Categories     Main Dish

Time 55m

Number Of Ingredients 11

2 lbs chicken
1/4 cup hot sauce
1 medium egg
1 cup all purpose flour
3/4 cup plain bread crumbs
1 tbsp garlic powder
1 tbsp onion powder
2 tsp seasoning salt
1 tsp ground black pepper
1 1/2 tsp poultry seasoning
Vegetable oil to spritz the chicken (I used peanut oil)

Steps:

  • Preheat the oven to 400 F.
  • Make sure that the chicken is nice and clean, then set to the side.
  • Next, combine the hot sauce and egg in a bowl. Mix until well combined.
  • Pour the hot sauce and egg mixture all over the chicken, and make sure that the chicken is nicely coated.
  • Now combine the flour, bread crumbs, seasoning salt, black pepper, onion powder, garlic powder, and poultry seasoning. Mix until well combined.
  • Once the flour and seasonings are well combined, coat all of the pieces of chicken.
  • Now grab a cookie sheet or sheet pan and cooling rack. Place the cooling rack on top of the cookie sheet.
  • Spray the rack with with vegetable oil, then place the chicken on top of the rack.
  • Spray each piece of chicken with oil until it's well coated. Make sure to get both sides.
  • Place the chicken in the oven, and bake for 35-40 minutes, or until it's golden brown and cooked throughout!
  • Serve and enjoy!

OVEN-FRIED CHICKEN



Oven-Fried Chicken image

You need only a handful of ingredients for Ina Garten's Oven-Fried Chicken recipe from Barefoot Contessa on Food Network; buttermilk keeps the meat extra moist.

Provided by Ina Garten

Categories     main-dish

Time 10h55m

Yield 6 servings

Number Of Ingredients 6

2 chickens (3 pounds each), cut in 8 serving pieces
1 quart buttermilk
2 cups all-purpose flour
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
Vegetable oil or vegetable shortening

Steps:

  • Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover with plastic wrap and refrigerate overnight.
  • Preheat the oven to 350 degrees F.
  • Combine the flour, salt, and pepper in a large bowl. Take the chicken out of the buttermilk and coat each piece thoroughly with the flour mixture. Pour the oil into a large heavy-bottomed stockpot to a depth of 1-inch and heat to 360 degrees F on a thermometer.
  • Working in batches, carefully place several pieces of chicken in the oil and fry for about 3 minutes on each side until the coating is a light golden brown (it will continue to brown in the oven). Don't crowd the pieces. Remove the chicken from the oil and place each piece on a metal baking rack set on a sheet pan. Allow the oil to return to 360 degrees F before frying the next batch. When all the chicken is fried, bake for 30 to 40 minutes, until the chicken is no longer pink inside. Serve hot.

PICKLE BRINED FRIED CHICKEN WITH HOT HONEY SAUCE



Pickle Brined Fried Chicken With Hot Honey Sauce image

Provided by Kardea Brown

Categories     main-dish

Time 2h5m

Yield 4 to 6 servings

Number Of Ingredients 21

1/4 cup sugar
3 tablespoons white wine vinegar
2 tablespoons pickling spices
1 bay leaf
1/4 cup plus 1 tablespoon kosher salt, plus a pinch for seasoning
2 pounds chicken drumsticks
2 pounds chicken thighs
Canola oil, for frying
2 cups buttermilk
3 cups all-purpose flour
1 tablespoon dried dill
1 tablespoon freshly cracked black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sweet Hungarian paprika
Hot Honey Sauce, recipe follows
1/4 cup honey
3 tablespoons salted butter
2 tablespoons hot sauce
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper

Steps:

  • Combine the sugar, vinegar, pickling spices, bay leaf, 1/4 cup salt and 2 cups cold water in a large pot and bring to a boil, stirring, until the salt and sugar dissolve. Fill a large bowl halfway with ice. Remove the brine from the heat and pour it over the ice to cool to room temperature. Add the chicken skin-side down, being sure to keep the chicken submerged. If the chicken is not completely covered in brine, add more cold water. Cover the pot and let sit for at least 1 hour at room temperature or refrigerate up to overnight.
  • When you're ready to fry the chicken, pour enough oil into a large Dutch oven to reach about a third of the way up the side and deep enough to submerge the chicken. Heat the oil to 350 degrees F. Preheat the oven to 200 degrees F and line 2 rimmed baking sheets with wire racks.
  • Remove the chicken from the brine and place in a large bowl with the buttermilk. Put the flour in a large paper bag. Season the flour with the dill, pepper, garlic powder, onion powder, paprika and remaining tablespoon salt. A few pieces at a time, transfer the chicken to the bag with the flour and shake well to coat. Place the coated chicken on the wire rack-lined cookie sheet.
  • Fry the chicken in batches until golden brown and the internal temperature measures 165 degrees F, 5 to 6 minutes per side. Remove to another wire rack-lined baking sheet and transfer to the oven while you cook the rest of the chicken. Let cool slightly before serving with the Hot Honey Sauce.
  • Stir together the honey, butter, hot sauce, paprika and cayenne in a small saucepot over medium heat. Heat and stir until smooth and all ingredients are combined.

PERFECT CHICKEN BRINE



Perfect Chicken Brine image

Brining chicken adds tons of flavor and keeps the meat moist. Several years of experimenting with ingredients and method and I finally found the right combination for my perfect chicken brine.

Provided by Kate Leifker

Categories     Side Dish     Sauces and Condiments Recipes

Time 2h30m

Yield 20

Number Of Ingredients 8

16 cups water
¾ cup kosher salt
⅔ cup white sugar
2 heads garlic, crushed and chopped
¼ cup dried sage, or to taste
¼ cup dried basil, or to taste
1 tablespoon whole black peppercorns
1 large bay leaf

Steps:

  • Mix water, kosher salt, white sugar, garlic, sage, basil, peppercorns, and bay leaf in a large pot over medium-high heat; bring to a simmer and cook, stirring occasionally, until the salt and sugar are dissolved completely, about 20 minutes.
  • Remove pot from heat and cover with a lid. Cool brine at room temperature for 2 hours before refrigerating to cool completely.

Nutrition Facts : Calories 37.8 calories, Carbohydrate 9.2 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.6 g, Sodium 3422.9 mg, Sugar 6.7 g

CRISPY JUICY OVEN-FRIED CHICKEN BREASTS



Crispy Juicy Oven-Fried Chicken Breasts image

This is a very crispy, moist, and tender chicken dish without the messy frying. The oven does a great job making that crispy coating we all love.

Provided by Judy in Delaware

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h10m

Yield 4

Number Of Ingredients 9

4 boneless, skinless chicken breasts
2 cups buttermilk
2 cups crushed herb-seasoned stuffing mix
1 cup all-purpose flour
1 teaspoon salt
½ teaspoon ground black pepper
1 egg
1 tablespoon water
2 tablespoons peanut oil

Steps:

  • Place chicken breasts and buttermilk into a large resealable plastic bag, knead several times to coat chicken with buttermilk, and squeeze air from the bag. Seal and refrigerate at least 1 hour.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Placed crushed herb-seasoned stuffing mix into a shallow bowl. Mix flour, salt, and black pepper in a separate flat dish. Beat egg with water in a bowl. Pour peanut oil into the bottom of a 9x13-inch baking pan.
  • Remove chicken from buttermilk, shake off excess buttermilk, and discard used buttermilk marinade. Dredge chicken breasts in seasoned flour. Dip each floured breast in egg, then press gently into stuffing mix to coat. Place coated chicken breasts into the pan with peanut oil.
  • Bake in the preheated oven for 25 minutes. Turn each chicken breast over and continue baking until chicken pieces are no longer pink inside and the coating is crisp, about 25 more minutes.

Nutrition Facts : Calories 473.6 calories, Carbohydrate 52 g, Cholesterol 112.2 mg, Fat 12.8 g, Fiber 2.9 g, Protein 35.1 g, SaturatedFat 2.9 g, Sodium 1178.1 mg, Sugar 7.4 g

OVEN FRIED CHICKEN II



Oven Fried Chicken II image

I love fried chicken, but it takes so long and is such a big mess. I came up with this one, and have been making it ever since! Everyone I have given the recipe to has loved it as well.

Provided by COOKIE240

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted     Oven Fried

Yield 10

Number Of Ingredients 7

12 chicken thighs
3 eggs
1 cup all-purpose flour
1 cup Italian seasoned bread crumbs
salt and pepper to taste
1 teaspoon paprika
½ cup vegetable oil

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place flour in a shallow plate or bowl and season with salt and pepper to taste. Put the bread crumbs in another shallow plate or bowl and beat the eggs in another bowl.
  • Dredge the chicken piece by piece in the flour, then the egg, then the bread crumbs, until all pieces are coated. Pour the oil into a 9x13 inch baking dish. Add the chicken to the dish and sprinkle with paprika to taste. Bake in the preheated oven for 30 minutes, then turn pieces over and bake for another 30 minutes. Remove from oven and drain on paper towels. Enjoy!

Nutrition Facts : Calories 309.8 calories, Carbohydrate 18 g, Cholesterol 126.1 mg, Fat 15.1 g, Fiber 1 g, Protein 23.8 g, SaturatedFat 4.1 g, Sodium 295.8 mg, Sugar 0.9 g

BRINED OVEN FRIED CHICKEN



Brined Oven Fried Chicken image

Make and share this Brined Oven Fried Chicken recipe from Food.com.

Provided by Marie

Categories     Chicken

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons salt (preferably Kosher salt)
enough water, to cover chicken
1 cut up chicken
1/2 cup flour
1 1/2 teaspoons seasoning salt
1/4 teaspoon pepper
2 tablespoons oil

Steps:

  • In the morning, combine 2 tablespoons of salt with 1 cup of water in a large bowl and stir to dissolve salt.
  • Add chicken to bowl and cover with water.
  • Place ice cubes over all and refrigerate until ready to use.
  • Preheat oven to 400°.
  • Remove chicken from brine and pat dry completely.
  • Place oil in roasting pan large enough to add chicken in one layer.
  • Combine flour and seasonings in a plastic bag and add chicken pieces two at a time and shake until coated.
  • As you take them out of the bag, shake them to remove excess flour.
  • Lay chicken pieces in roasting pan, skin side down and oven fry until brown and crisp, about 40 minutes to an hour, turning once.
  • Using a spatula, remove chicken pieces from pan onto paper towels to drain.

PICKLE-BRINED FRIED CHICKEN



Pickle-Brined Fried Chicken image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 11

Juice from two 24-ounce jars bread and butter pickles
One 4-pound chicken, cut into 10 pieces (breasts split)
Vegetable or canola oil, for frying
1 1/2 cups all-purpose flour
2 teaspoons kosher salt
1 teaspoon hot paprika
1 teaspoon freshly ground black pepper
1 tablespoon hot sauce
2 teaspoons yellow mustard
4 large eggs, lightly beaten
3 cups crushed butter crackers (about 3 sleeves or 10 ounces)

Steps:

  • Drain the juice from the jars of pickles into a baking dish or bowl. Add the chicken and flip to coat. Let brine, refrigerated, for at least 1 hour and up to 4 hours.
  • Preheat the oven to 300 degrees F and line a baking sheet with a cooling rack. Fill a Dutch oven halfway with oil. Heat the oil over medium-high heat to 320 degrees F.
  • In 3 bowls or baking dishes, set up a breading station. In the first dish, mix the flour with the salt, paprika and pepper. In the second dish, mix the hot sauce, mustard and eggs. Put the cracker crumbs in the third dish.
  • Dredge each chicken piece first in the flour mixture, then in the egg mixture, then in the crackers. Place the breaded chicken pieces in the oil a few at a time. Don't overcrowd the pan; the pieces should not be touching in the oil. Fry, turning occasionally, until the chicken is a deep golden brown and fully cooked to 165 degrees F when checked with a thermometer, 5 to 6 minutes per side. Transfer to a baking sheet and place in the oven until ready to serve.

COKE-BRINED FRIED CHICKEN



Coke-Brined Fried Chicken image

John Currence, of City Grocery in Oxford, Miss., spent a long time in New Orleans after Hurricane Katrina hit, and was justly celebrated for his hard work there helping to rebuild a cathedral of Southern fried chicken, Willie Mae's Scotch House. In his 2013 cookbook, "Pickles, Pigs and Whiskey," Currence paid tribute to the wet batter used on Willie Mae's legendary dish. But for the purpose of weekend chicken warriors we have omitted it in our adaptation of his homage, concentrating instead on Currence's use of a Coke-based poultry brine that not only adds some sweetness to the chicken thighs he uses but mildly tenderizes them along the way. Let the meat sit in the brine for a few hours before using, but not so long as overnight, where it really begins to break down. Then dry the thighs, dredge them in seasoned flour, and fry in peanut oil, ideally enhanced by lard. The result is mahogany-brown chicken with a crisp crust and a luscious interior.

Provided by Sam Sifton

Categories     dinner, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 16

5 cups Coca-Cola
1 tablespoon kosher salt
10 sprigs fresh thyme
4 cloves garlic, peeled and sliced
4 teaspoons mild hot sauce like Crystal, Texas Pete or Cholula
8 to 12 chicken thighs, preferably free-range, organic
3 cups all-purpose flour
1 tablespoon kosher salt
2 teaspoons ground black pepper
2 teaspoons smoked Spanish paprika
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 teaspoon cayenne pepper
3 cups peanut oil
1 cup lard, optional, or replace with peanut oil
Hot sauce

Steps:

  • Make the brine: Combine cola, salt, thyme, garlic and hot sauce in a large metal bowl and stir until the salt has dissolved. Add the chicken thighs, cover and refrigerate 3 to 5 hours.
  • Make the seasoned flour: In a wide, shallow bowl or pan, combine the flour, salt, pepper, paprika, garlic powder, onion powder and cayenne.
  • Heat oven to 350 degrees. Put the peanut oil in a large heavy-bottom pot or Dutch oven over medium heat until it reaches 375 degrees on a candy thermometer. While the oil heats, remove the chicken from the brine and pat dry. Dredge the thighs in the flour and shake to remove excess.
  • Working in batches of 2 or 3 at a time, carefully lower thighs into the hot oil. The oil temperature will plummet when the cold chicken goes into the pan; turn up the heat and carefully monitor the temperature. Cook for a little more than 3 minutes on one side, a little more than 3 minutes on the other, and then a final 3 minutes on the first side. Remove to a wire rack or paper towel to drain.
  • The juices should run clear when the chicken is poked with a knife. If necessary, transfer the browned chicken to a baking sheet and bake until the internal temperature reaches 165 degrees on a instant-read thermometer. Serve hot or at room temperature with hot sauce.

BRINED AND FRIED CHICKEN



Brined and Fried Chicken image

To ensure a crispy, golden coating and well-cooked meat, keep an eye on the temperature of the oil; it needs to come back up to 350 degrees before adding the second batch of chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Yield Makes 10 pieces

Number Of Ingredients 13

1 3 1/2 pound chicken, cut into 10 pieces
2 quarts cold water
2/3 cup coarse salt
1/3 cup granulated sugar
1/3 cup molasses
8 sprigs fresh thyme
2 bay leaves
2/3 cup all-purpose flour
2/3 cup fine ground cornmeal
1/2 teaspoon coarse salt
1 teaspoon crushed red pepper flakes
4 large eggs
3 quarts vegetable oil, for frying

Steps:

  • Combine 1 cup water with remaining brining ingredients in small saucepan over medium heat, stirring just until salt and sugar are dissolved. Remove from heat and cool to room temperature. Combine brine mixture with remaining cold water in a large bowl or deep baking dish. Add chicken to bowl, making sure chicken is covered with the brining liquid. Store in fridge at least 8 hours and up to 24 hours.
  • Remove chicken from brining liquid and pat dry. Combine flour, cornmeal, salt, and red pepper flakes in a shallow dish. Whisk eggs in another shallow dish. Coat chicken in flour mixture, then eggs, and again in flour mixture. Transfer to a rimmed baking sheet lined with a cooling rack.
  • Heat oil to 350 degrees in a large pot. Working in 2 batches, fry chicken for 15 minutes, turning once, until chicken is deep golden brown. Transfer to a paper towel-lined plate to drain. Serve hot or cold.

Tips:

  • Brining the chicken: This step is essential for juicy and flavorful chicken. Make sure to use a flavorful brine solution and brine the chicken for at least 4 hours, or up to overnight.
  • Use a buttermilk marinade: Buttermilk helps to tenderize the chicken and gives it a delicious tangy flavor. Marinate the chicken in buttermilk for at least 30 minutes, or up to overnight.
  • Coat the chicken in a seasoned flour mixture: This will help to create a crispy coating on the chicken. Make sure to use a flavorful blend of seasonings, such as paprika, garlic powder, onion powder, and black pepper.
  • Preheat the oven to a high temperature: This will help to create a crispy coating on the chicken. Make sure the oven is fully preheated before adding the chicken.
  • Bake the chicken until it is golden brown and crispy: This will take about 20-25 minutes. Use a meat thermometer to ensure that the chicken is cooked through to an internal temperature of 165 degrees Fahrenheit.

Conclusion:

Brined oven-fried chicken is a delicious and easy-to-make dish that is perfect for any occasion. The chicken is juicy and flavorful, with a crispy coating that is sure to please everyone. With just a few simple steps, you can create this delicious dish that is sure to become a family favorite.

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