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This recipe for baked fried chicken is ultra crispy chicken that’s been baked in the oven for a lighter take on the classic. This oven fried chicken will quickly become a family favorite!
As the weather starts to cool down, my cooking style tends to change. In the summer I’m all about grilling and salads full of seasonal produce; as we head into the fall and winter months it’s comfort food all the way. My family loves comfort food, who doesn’t?! But many comfort food dishes tend to be heavier in nature, which I’m not a fan of. This baked fried chicken is a lighter take on the classic – it’s got the same crispy coating and tender juicy chicken, but without the deep frying!
When I’m looking to make hearty classics for my family, I take more of a “New Comfort Food” approach. I swap out the heavier ingredients for lighter versions, and try to incorporate lots of fresh ingredients and veggies into the meal whenever possible. My goal is to create meals that my family will love and that I’ll feel good about serving to them. I’m very picky when it comes to shopping for my family, and I try to buy all natural, minimally processed ingredients as much as possible. I make a lot of New Comfort Food style dishes on the weekends when we’re all home and have the time to have a leisurely dinner. This oven fried chicken is often on the menu!
When chicken is on the menu, I always turn to Foster Farms Simply Raised Chicken. I love that this chicken is raised locally with no antibiotics and is fed a 100% vegetarian diet. Foster Farms Simply Raised is a product that I feel good about feeding to my family, and I like to use the Simply Raised boneless skinless chicken thigh fillets for this baked fried chicken.
There are a few tricks to making this oven fried chicken extra crispy and delicious. The first trick is a dip in a brine solution. The brine is a simple mixture of water, salt and seasonings, and it infuses a lot of flavor into the chicken and helps to keep it moist during the baking process. You can brine your chicken for anywhere from 2-6 hours; try not to go past 6 hours or you risk ending up with chicken that’s over salted. The other trick to this recipe is in the coating. Some people use fine breadcrumbs, some people use panko crumbs, others use flour; I use all three to get a crust that’s both flavorful and crunchy.
In my opinion, this baked fried chicken is the epitome of New Comfort Food – it’s a healthier take on what is typically a heavy and rich meal, and it uses premium quality ingredients (AKA, chicken with no antibiotics). I serve this chicken with plenty of fresh vegetables on the side, as well as some potatoes to make a complete meal that the kids request all the time. There’s nothing better than taking the time to have a meal with family, and I’ve been busy experimenting with more new ways to re-create old classics to incorporate a more modern style of cooking!
Baked Fried Chicken
- 1 1/2 pounds Foster Farms Simply Raised Thigh Fillets
- 3 cups of water divided
- 1 cup of ice
- 1/4 cup kosher salt
- 1 tablespoon poultry seasoning or all purpose seasoning
- 2 eggs
- 1 cup of milk
- cooking spray
- For the coating:
- 1/2 cup flour all purpose or whole wheat
- 3/4 cup plain breadcrumbs
- 3/4 cup panko breadcrumbs
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1 teaspoon sugar
- Optional garnish: chopped parsley
Place 1 cup of water in a large bowl, add the salt.
Microwave for 1 minute, then stir until salt is dissolved.
Stir in the 2 cups of water plus 1 cup of ice. Stir until ice is mostly dissolved.
Stir in the seasoning.
Place the chicken in the brine and cover the bowl. Place in the fridge for at least 2 hours, or up to 6 hours.
Remove the chicken from the brine and pat dry. Preheat oven to 425 degrees.
Line a sheet pan with foil and spray with cooking spray.
In a small bowl, whisk together the eggs and milk; set aside.
Place all of the coating ingredients in a large shallow bowl or on a plate and stir to combine.
Dip each chicken thigh into the egg mixture, then place the chicken into the breadcrumb mixture and turn to coat evenly; use your hands to press the breadcrumb mixture onto the chicken for even coverage.
Place the breaded chicken thighs onto the sheet pan. Coat the tops of the chicken generously with cooking spray.
Bake for 35-40 minutes or until breading is deep golden brown. Serve immediately, garnished with parsley if desired.
This is a sponsored post written by me on behalf of Foster Farms Simply Raised Chicken.