OVEN-FRIED CHICKEN

Cuisine at Home Vol. 7, Issue No. 37 February 2003. p. 16

Ingredients

For the Brine:
1/2 C. kosher salt
1/2 C. brown sugar
4 cups hot water
4 cups ice cubes
● Dissolve salt and sugar for brine in hot water in a large container.
● Add ice and stir to cool mixture.
8-10 chicken pieces with the skin removed, pierced
3 C. all-purpose flour
2-3 T. black pepper
1 T. kosher salt
1 T. paprika
2 egg whites
1 C. buttermilk
3 T. vegetable oil
● Prepare chicken pieces by removing the skin and piercing the meat with a knife. Add to brine and refrigerate for 1 1/2 to 2 hours.
● Preheat oven to 450 degrees.
● Coat a 4-quart Pyrex baking dish with nonstick cooking spray.
● Combine flour, pepper, salt, and paprika in a large, heavy bag. (Use this mixture for both coatings.)
● 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.
● Place the prepared chicken pieces, meaty-side down, into the hot Pyrex dish; roast for 30 minutes.
● Remove dish from the oven and carefully turn the pieces over. Return to the oven and roast 20 minutes more.

● Remove chicken from the oven and let rest 15 minutes before serving.