Oven “Fried” Chicken Recipe
This will become your new favourite chicken (and it is passover friendly)! Brining the chicken draws the moisture into the chicken making extraordinarily juicy!
Ingredients
- 2-3 chickens cut in eight’s, or 12 boneless
- chicken breasts
- Brine
- ⅔ cup kosher salt
- 10 cups water
- 4 Tbs. honey
- 6 Tbs. sugar
- Strips of lemon peel from two lemons
- 3 bay leaves
- 6 garlic cloves, crushed
- 15 whole peppercorns
- Coating
- 1½ cup matzo meal or breadcrumbs
- ¼ cup potato starch or cornstarch
- 1½ tsp. garlic powder
- 1½ tsp. salt
- ¼ - ½ tsp. pepper
- 1 tsp. paprika
- Oil spray
- Sunflower oil
Instructions
- 1
Mix all brine ingredients together in a large non reactive bowl, soak chicken in brine all day or overnight in the refrigerator.
- 2
Mix coating ingredients together.
- 3
Immediately before baking the chicken, drain chicken well, pat pieces dry with paper towel, dip each piece in coating, shake off excess.
- 4
Generously drizzle the foil with oil and spread it out. Lay the coated chicken pieces on oiled tin foil lined baking sheet, generously spray each piece of chicken with oil. Then sprinkle any excess coating on the chicken pieces and spray again.
- 5
Bake for 45 min at 400˚F degrees if chicken is on the bone, 20-25 min off the bone. Serves 10 TIP: I like to double the coating for this chicken and reserve half of it in my freezer so that I have it for chicken during the Passover week or even for chicken fingers (I also use this recipe all year ‘round).
Tips & Storage
- How to Store
- Refrigerate leftovers in an airtight container for up to 3-4 days. Chicken and turkey reheat well in the oven at 325°F to keep the meat moist.
- Can I Freeze This?
- Absolutely. Cool completely and store in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Cooking Tip
- Use a meat thermometer to ensure poultry reaches an internal temperature of 165°F (74°C) for food safety. Let it rest for 5-10 minutes after cooking for juicier results.
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Frequently Asked Questions
How do I make Oven “Fried” Chicken?
This Oven “Fried” Chicken recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 20 ingredients and the recipe is designed for home cooks of all skill levels.
Can I make this oven “fried” chicken ahead of time?
Yes! This recipe stores well in the refrigerator for 3-4 days and can be frozen for up to 3 months. Reheat gently before serving.