Crispy Baked Chicken

Sometimes I just want to sink my teeth into crispy fried chicken, but then I remember the size of my pants and then have the horrible realization of how close it is to bathing suit season and decide to bake the chicken instead.  So how do I achieve the same satisfaction of biting into something crispy on the outside with juicy tenderness on the inside? BRINE & BAKE!

Brining the chicken adds flavor and keeps the meat tender and juicy.  Simply place chicken in the brine, cover, and refrigerate two hours for skinless breasts, 4 hours for bone-in pieces, and 4 hours to overnight for whole chickens. Drain and pat the chicken dry before cooking. For an extra crispy skin dry the chicken (uncovered) over night in the refrigerator.  I used bone-in chicken thighs and was short on time so I only brined for about 2.5-3 hours but it still did the trick!

Brine

  • 1 package bone-in chicken thighs (with skin)
  • 1 cup Kosher salt
  • 1 gallon water

Directions

  • Fill a sauce pot with the water, add salt and stir.
  • Add the chicken to the brine, cover and refrigerate for 4 hours.
  • Remove the chicken from water and pat dry with paper towels.

Crispy Baked Chicken

  • Preheat the oven to 375 degrees.
  • Prepare a baking sheet with cooking spray.
  • Combine 1.5 cups Panko breadcrumbs and 1.5 cups Italian seasoned breadcrumbs to a large mixing bowl.
  • Bread the chicken thighs thoroughly with the mixture and place on the baking sheet skin side down and bake for 20 minutes.
  • Turn the chicken over and bake skin side up for another 20 minutes.

The result is crispy, juicy deliciousness! A meal you can really sink your teeth into.

 

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