I like to ask the kids input on what’s on the menu when they are coming over for dinner. It was a cold winter Sunday and had some ideas, but decided to make baked chicken at Brianna’s request. Other than a bit of time to brine the bird, this recipe is very easy and makes a delicious dinner. I picked up an inexpensive chicken that had been cut into pieces. I believe in brining, whether it is chicken, pork or turkey because it produces extraordinarily moist meat that is flavorful and delicious. When it comes to chicken, cooking methods have a large impact on the nutritional value. We almost never fry our chicken, because it simply adds too much fat. We have typically prepared chicken without the skin, because though the succulent crispy skin is delicious, it can unfortunately add anywhere between 50 and 75 percent of its fat. But leaving the skin on during cooking doesn’t really add fat to the meat itself and also helps produce chicken that is more moist and tender. It’s your call whether you eat the crispy skin or not, but most of the time I remove it before eating to avoid the fat. This dish is easy to prepare and I almost always have all of the ingredients on hand in my fridge and pantry.
1 Gallon Warm Water
2/3 Cup Kosher Salt
1/2 Cup Sugar
2/3 Cup Soy Sauce
1/4 Cup Olive Oil
1 Medium Onion, sliced
2-4 Tablespoons Sage, fresh ground
1 Large Fryer Chicken, cut into eight pieces
1/2 Stick Butter, melted
1 Cup Flour
1 Tablespoon Sweet Paprika
1 Tablespoon Thyme, dried and crumbled
Salt & White Pepper, to taste
Begin with brining the chicken in advance. You do this by pouring the warm water into a large dish and then adding the other brining ingredients and stirring until the sugar and salt have dissolved. Allow the brine to cool to about room temperature. Add the chicken into it, cover and refrigerate for at least two to four hours stirring and turning from time to time.
To roast the chicken, remove it from the brine, reserving the onions and set aside; then rinse off the chicken and pat it dry with paper towels.
Combine the flour, salt, pepper and other seasonings in a shallow dish, or plastic bag. Dredge each piece of chicken in the flour mixture and place it into a baking that has been sprayed with nonstick cooking spray dish skin-side-up.
Scatter the reserved sliced onions about and bake uncovered for about an hour or until the juices run clear and the chicken is nicely browned and cooked all the way through.
Chicken will be moist and delicious!
We served this on a night with a variety of other dishes and topped it with a simple chicken gravy.