Oven Fried Chicken

Fried chicken tastes so incredibly good, but it is almost invariably full of fat. Oven fried chicken is a great alternative to deep frying and this recipe gives you all of the flavor and crispiness you love from traditional fried chicken. Baking on the cooling rack allows the air to flow around the chicken—crisping the coating.

Brine
1 cup milk
2 bay leaves
1 tablespoon paprika
1 tablespoon salt
1 tablespoon sugar
2 tablespoons crushed garlic

Flour Coating
½ cup unbleached white flour
1 cup whole wheat flour
½ cup wheat bran
½cup wheat germ
1 tablespoon mustard powder
1 tablespoon garlic powder
½ tablespoon oregano
½ tablespoon paprika
1 tablespoon black pepper
1 tablespoon salt

6 boneless, skinless chicken breasts—pounded flat

In a gallon-sized Ziploc bag, mix the brine. Marinate the chicken for 4-12 hours (the longer you marinate, the juicier your fried chicken will be). In another gallon-sized Ziploc, mix together the flour coating. Preheat the oven to 400°F. Prepare an edged baking pan by placing a sheet of foil in the bottom and placing a greased cooling rack on top. Drain each piece of chicken before placing in the coating bag (1 or 2 pieces at a time). Shake the bag. Take out the chicken, shake off the excess flour. Place the chicken on the rack. Bake for 40 minutes or until the internal temperature registers 170°F.