Judy Hesser's oven-fried chicken from Food52 by Amanda Hesser

  • chicken thighs
  • store-cupboard ingredients

  • EYB Comments

    Start 8 hours or so ahead.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Start 8 hours or so ahead.

  • jenmacgregor18 on August 07, 2022

    This turns out well seasoned, crispy, really lovely chicken. It's as good as you'll ever get without deep frying. Best of all, it's easy. The most laborious thing about it was cleaning up the roasting pan afterwards, but way less mess than frying. It requires a brine of 8 hours. I put mine in the fridge overnight, which ended up being 10 hours. Then I drained the chicken & returned to the fridge until I was ready to cook it. Per recipe I used bone-in, skin on thighs.

  • jhallen on October 29, 2020

    This took very little active time and was a simple, easy alternative to fried chicken. Was perfect.

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