For Perfect Oven-Fried Chicken, You Can't Skip The Brine
By Chase Shustack
Deep frying may be the traditional way of making fried chicken, but there are other ways you can make this dish without using oil or grease. One of these methods involves your standard kitchen oven, and to achieve a golden brown crispy oven-fried chicken, do not skip the brine.
Yvonne Ruperti explains that brining produces a moist and juicy chicken instead of a dry, flavorless one. The brining process changes the protein structure of the meat, allowing it to hold more moisture, and as the meat absorbs the liquid, the salt in the brine holds up the moisture when the chicken is fried or baked in the oven.
A good general rule for brining, as per Chicken Farmers of Canada, is that a chicken should brine every one hour per pound of meat, though this is merely an estimate and can be changed based on factors such as salt level or flavor. For a perfect brine, use a large stock pot with enough room for the chicken to soak in the brine, and avoid using containers not suitable for food preparation.