As a home cook, I am always looking for new and exciting recipes to try in my kitchen. Recently, I stumbled upon two recipes that have become new favorites of mine: Quick Brine for Fried Chicken and Oven Baked Chicken Breasts. These recipes are perfect for any occasion, whether it be a weeknight dinner or a special gathering with friends and family. First up, Quick Brine for Fried Chicken. This recipe is a game-changer when it comes to making crispy and juicy fried chicken. The brine is quick and easy to make, and it really takes the flavor of the chicken to the next level. Here's how I made it.
Quick Brine for Fried Chicken
Ingredients:
- 4 cups water
- 1/4 cup kosher salt
- 1/4 cup granulated sugar
- 2 bay leaves
- 1 tablespoon black peppercorns
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 cups ice
- 4 bone-in chicken thighs, skin on
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup buttermilk
- Oil for frying
Instructions:
- In a large pot, bring the water, salt, sugar, bay leaves, black peppercorns, garlic powder, and onion powder to a boil. Stir until the salt and sugar are dissolved.
- Remove from heat and add the ice. Stir until the ice has melted and the brine is cool.
- Place the chicken thighs in a large resealable plastic bag and pour the brine over them. Seal the bag and place in the refrigerator for at least 2 hours or up to overnight.
- In a shallow dish, combine the flour, baking powder, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
- In another shallow dish, pour the buttermilk.
- Remove the chicken thighs from the brine and discard the brine. Dip each chicken thigh in the flour mixture, then in the buttermilk, then back in the flour mixture, pressing the flour mixture onto the chicken to coat well.
- Heat the oil in a large, deep skillet over medium-high heat until it reaches 350°F. Carefully add the chicken thighs to the hot oil and fry for 10-12 minutes, until the chicken is golden brown and cooked through.
- Remove the chicken thighs from the oil and drain on paper towels. Serve hot.
Next up, Oven Baked Chicken Breasts. This recipe is a foolproof way to cook chicken breasts that come out juicy and flavorful every time. Plus, it's so easy to make! Here's how I did it.
Oven Baked Chicken Breasts
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions:
- Preheat the oven to 450°F. Line a baking sheet with parchment paper.
- In a small bowl, mix together the olive oil, garlic powder, paprika, salt, and black pepper.
- Place the chicken breasts on the prepared baking sheet and brush with the seasoned oil mixture.
- Bake for 15-18 minutes, until the chicken is cooked through and the internal temperature reaches 165°F.
- Remove the chicken breasts from the oven and let rest for 5 minutes before slicing and serving.
Both of these recipes are total winners in my book. They're simple to make, but the flavor is out of this world. I love how versatile they are, too. You can serve the fried chicken with your favorite sides or use the oven baked chicken breasts in salads, sandwiches, and more. Give these recipes a try – I promise you won't be disappointed!
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