The temperature should be up to 300°F (148°C) after 10 minutes; if not, increase the heat. If you marinate it more than an hour it will probably be saltier. Most people won't think twice about serving basic cornbread when is on the table. Loosely cover the chicken with aluminum foil to keep the chicken skin from browning too much, or worse yet, burning. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition (watched Chef John's video and he recommends this temp as the internal temp will continue to rise to around 165F after being removed from the oil - which it did). Add chicken to buttermilk brine, making sure it is fully coated and submerged; cover with lid or plastic wrap. It still has that delicious fried texture and taste because of the fact that vegetable oil is brushed onto the crumb-coated chicken before baking. Add comma separated list of ingredients to exclude from recipe. Line one sheet tray with paper towels and set a wire rack in another sheet tray. I made minor adjustments based on reading all the reviews. Perfect recipe to entertain a group of hungry friends - it just can't fail! For Frying: Fill a 12-inch cast iron skillet with oil. Flour tortillas that are airy, tender, and subtly sweet. Thanks, Chef John! In a shallow dish or bowl, mix together the garlic powder, chicken bouillon granules and flour. Cover entire bowl with plastic wrap and refrigerate for 1 hour. Otherwise, you can find corn flake crumbs in the same section of your grocery store where you find the panko and regular or Italian breadcrumbs. I will definitely make these again. Have you cooked this recipe? Cover and marinate in the refrigerator for at least 1 hour and up to 4 hours. I will make them thinner next time as the crust was pretty dark by the time the internal temp raised to 155F. If you want, you can used corn flakes – yes, corn flakes. This was wonderful. **Keep in mind the recipe calls for kosher salt, so if you use table salt (Morton's, etc), it will yield a saltier meal than if you use kosher salt so you might back-off a bit more** Wow wow wow!! What a fantastic party appetizer which is not only delicious but healthy too! Congrats! The honey drizzle absolutely brought everything together. Breaking down a whole chicken into parts lets you keep the breast bone-in for juicier meat and gives you the option to fry the neck and back as well. If you have a box in your pantry, crush them and put them to use. Serves 2. Once the chicken is added to the oil, the temperature will drop to between 250 and 275°F (121 and 135°C). Do not increase the heat to compensate; just allow the oil temperature to gradually return to 325°F (163°C) as the chicken cooks. Regardless this was VERY good and went well with the carrots and dinner rolls we had with it. These giant cookies aren't for the faint of heart. Amazing recipe! I usually cut my chicken breast in half horizontally instead of pounding them. I would suggest that you stay very conscious of the brine. The resulting meat will not be as tender and moist, but it will be well seasoned. Learn more in the Comment Policy section of our Terms of Use page. I shared it with a neighbour. Cheers! Chef John (note the chef title) is able to fry a large chicken breast without it turning black. If you see something not so nice, please, report an inappropriate comment. Great meal! We reserve the right to delete off-topic or inflammatory comments. The salt is what helps the meat hold it's moisture. I’ve wanted to try an oven baked fried chicken for quite some time. Some comments may be held for manual review. This is an awesome recipe. this link is to an external site that may or may not meet accessibility guidelines. Since McKenna has given up on her vegetarian diet, there’s even more opportunity for me to have fried chicken now, because she loves it too. Meanwhile, for the Honey-Butter Drizzle: Add honey to a 1-quart saucepan and caramelize over medium-high heat until deep, nutty brown, with an aroma of burnt sugar. Baking chicken in the oven with a crispy, crunching skin can be a little scary. I made minor adjustments based on reading all the reviews. My favorite way to make chicken - overn fried. Add a rating: Comments can take a minute to appear—please be patient! Hello and welcome to Lord Byron's Kitchen! We live in a small apartment in Toronto with an extremely small kitchen. Can't wait to make it myself now! Heat vegetable oil in a large skillet to 350 degrees F (175 degrees C). Unless you have cooked a lot in your lifetime, like I have, I would highly encourage you to get a meat thermometer. We may earn a commission on purchases, as described in our affiliate policy. This fried chicken is coated with a layer of super-light, extra-crunchy craggy-ness thanks to a tight packing of Italian fine "00" (doppio-zero) flour, coupled with a low-temperature shallow fry. Get these ingredients for curbside pickup or delivery! Information is not currently available for this nutrient. I love fried chicken, but especially love it with honey. One of THE best fried chicken recipe that I have seen to date. Each breast is like less than an inch thick.