Thursday, August 24, 2017

Crispy Oven Chicken

In a large bowl, prepare a brine with
  • Salt
  • honey
  • paprika
  • onion flakes
  • ginger
  • water
(Sorry, no measurements this time)

Add chicken pieces (skin on) to the brine and let sit for at least 3 hours.

Drain. Pat chicken dry. 

In a bowl, mix the dry, brined chicken with
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
(This changes the pH of the chicken so it will crisp up more.)

Place chicken on a rack that allows for air circulation. Bake at 250 for 30 minutes.
Flip chicken. Raise temp to 425 and cook for an additional 40 minutes.