My mom made this fried chicken, and her recipe is the first one that I posted on Food52. My father has a chicken allergy, so the chicken was our treat when my parents were going out. It is really sautéed and then oven-baked, but in our family we called it fried chicken. It is infinitely easier than southern fried chicken and makes an easy weeknight dinner. My mom served it with home-baked soft white rolls and frozen peas. —luvcookbooks
Test Kitchen Notes
WHO: Luvcookbooks is a physician who lives in the Bronx.
WHAT: Crispy fried chicken -- that's not really fried.
HOW: Brine your chicken overnight; dredge it in flour, celery seed, salt, and pepper; brown it in butter; and finish it in the oven.
WHY WE LOVE IT: With luvcookbooks' recipe, you get all the salty-crispiness of a classic pan of fried chicken -- but without the hot, bubbling oil and the dirty kitchen. Plus, it only calls for a few ingredients -- which make it ideal for a weeknight. We loved this hot out of the oven, and then cold from the fridge the next day. —The Editors
4 to 6
chicken thighs and/or drumsticks
Salt and pepper
In This Recipe
Dissolve the kosher salt in several cups of water and pour over the chicken in a plastic container. Cover and refrigerate overnight. (We used 3 1/4 cups of water.)
Dry the chicken well with paper towels.
Combine the flour, celery seed, salt, and pepper in a zip-top bag. Shake a few pieces of chicken at a time in the flour mixture.
Carefully tap the chicken to remove excess flour.
Melt the butter in a heavy frying pan and brown the chicken on both sides.
Transfer the chicken to a baking sheet and bake at 375° F for 45 minutes.