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best oven fried chicken recipe

Demetra Overton Sweet Savant
Use a sturdy sheet pan with at least 1 inch high sides
Prep Time 8 hrs
Cook Time 50 mins
Total Time 8 hrs 50 mins
Servings 6 -8 servings

Ingredients
  

  • 8 chicken thighs- skin on bone out
  • 1/2 cup kosher salt for brine
  • 8 cups of water for brine
  • 1/2 teaspoon fresh cracked pepper
  • 1 teaspoon granulated garlic or garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 2 cups all purpose flour
  • 1 teaspoon pepper to season the flour
  • 1 teaspoon granulated garlic to season the flour
  • 1 teaspoon paprika to season the flour
  • 1 teaspoon salt
  • 3 tablespoons canola oil

Instructions
 

  • Dissolve the 1/2 cup of Kosher salt in the water, add the chicken thighs, cover and refrigerate overnight or up to 8 hours
  • Pre heat your oven to 450 degrees
  • Drain the chicken thighs and pat them mostly dry
  • Season the chicken thighs with pepper, granulated garlic, onion powder and paprika. I don't add any additional salt because the brine will make the chicken salty enough.
  • Season the flour with the additional salt, pepper, granulated garlic and paprika. Stir or shake in a zip top bag to combine
  • Shake or dredge the chicken in flour and shake off excess flour
  • Use a sturdy sheet pan with at least 1 inch high sides
  • Pour 3 tablespoons of oil on the sheet pan and spread it around
  • place the chicken thighs meat side down on the sheet pan then turn the chicken over onto the skin side so that both sides are coated in oil
  • Bake the chicken skin side down for 20-30 minutes. The chicken should be golden brown
  • Flip the chicken over and bake for another 20-25 minutes until done