I have a question about the recipe "Judy Hesser’s Oven-Fried Chicken" from Genius Recipes. I have a recipe for a sweet tea brined chicken. I'd love to try this using this method rather than deep frying. Do you think the sugar will make it burn in the oven with such a long cook time?
I don't think there would be enough sugar left on the outside to burn, but you could just rinse the brine off before dredging in the flour to be safe—the brine will already have done its work on the insides!
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