Oven Baked "Fried Chicken" with Pico de Gallo
By garciamoss
*This recipe requires 24 hours of brine time in advance
Ingredients
- For the Chicken:
- 6 chicken thighs, bone in, skin on (about 3 pounds)
- 4 cups water
- 4 teaspoons salt
- 3 teaspoons sugar
- 1 teaspoon red pepper flakes
- 1 teaspoon peppercorns
- For the Breading:
- 3/4 cup seasoned bread crumbs
- 1 1/2 cups Panko bread crumbs
- 1/2 tablespoon onion powder
- 1/2 tablespoon garlic powder
- 1/2 tablespoon smoked paprika
- 1/2 tablespoon dried cilantro or parsley
- 1/2 tablespoon poultry seasoning
- 2 teaspoons pepper
- 2 teaspoons red pepper flakes
- Salt to taste
- Pico de Gallo
- 5 Roma tomatoes, seeded and diced
- 1/3 to 1/2 cup white or sweet onion, diced
- 1 to 2 serrano or jalapeño peppers, minced
- 1 clove garlic, minced
- handful chopped cilantro
- 1/2 teaspoon Mexican oregano
- Juice of 1 small lime
- 1 tablespoon red wine vinegar
- 1 1/2 tablespoons olive oil
- Salt and pepper to taste
Preparation
Step 1
1. Transfer the chicken to a storage container or heavy plastic storage bag. Mix the water with salt, sugar, red pepper flakes and peppercorns. Pour over chicken, seal and chill for 24 hours.
2. When ready to cook, preheat oven to 400ºF. Line a baking sheet with foil paper and top it with a metal rack, set aside. I like baking the chicken this way, so the heat goes all around chicken for a crispy coating and the grease drips down onto baking sheet. Combine all the ingredients for the pico de gallo, taste for salt, cover and set aside.
3. Combine all of the ingredients for the breading in a shallow dish; set aside. Drain all of the liquid from chicken and coat with breading, using hands to pat down. Transfer to pan with rack and drizzle olive oil over the tops of chicken pieces. Bake for 45 to 55 minutes or until internal temperature reads 185ºF. I like to broil the chicken for a last few minutes for extra browning once it’s cooked. Garnish with fresh pico de gallo. Serve with rice and warm tortillas, they make great tacos!
TIPS: When preparing a brine for chicken or pork, you could add a variety of ingredients. Most times I will add bay leaves, cloves of smashed garlic, chile peppers, onion and a splash of apple cider vinegar, depending on what you like.