While out and about sat down to enjoy some crispy baked chicken and was surprised how close to fr...

[G+_Rud Dog]

While out and about sat down to enjoy some crispy baked chicken and was surprised how close to fried it was and the flavor was not on the surface but deep within the tender layers.

Now I have attempted to duplicate this in the oven with out success and was wondering how do they make this tasty crunchy chicken breast with such deep flavor with out frying?

 

Anyone out there an expert in this field?

[G+_Brian “Yikesfpv” Gipe]

You try brining? I think that's the best way to get really flavorful chicken.

[G+_Rud Dog]

Brian Gipe For the flavor through and through, yes have tried, but can't seem to get it to come out like mentioned. Have experimented with hour to over night.

[G+_Robert Hafer]

I have been experimenting with air frying a little lately. Like a mini convection oven, an air fryer crisps food with a lot less oil than a conventional fryer. A light coating of oil and seasonings makes for flavorful faux-fryed chicken. For more flavor, try marinating the chicken first.

[G+_Brian “Yikesfpv” Gipe]

Or a light dusting of flour mixed with spices. Then finish it for like 5-10 minutes on broil?

[G+_Eddie Foy]

Not an answer, but I've been really digging on the spray olive oil. Does a nice misting, getting things even. (and it won't go rancid without exposure to air, so it keeps for long time. If it still sprays, its safe.)

[G+_Rud Dog]

One part of this process is eluding me and it is the deep flavor found in other cooks chicken. My flavor appears to be on the outside of the chicken rather then second and third bite. Have tried marinading overnight but can not get that level of flavor not to mention how easy it is to get chicken breasts to come out dry and totally impossible to enjoy.

We have an electric oven - convection combo but not sure what combinations would result in tasty end product.

There has to be some process which achieves this end results and at the same time avoiding greasy chicken. Well there is and have tasted of it but can't seem to find the recipe. Could be a secret formula not intended for public consumption.

[G+_Rich Sobocinski]

Marinate in buttermilk for a few hours. Rinse, pat dry. Salt, pepper, garlic powder. Bake low and slow. The salt on the skin is the secret to getting it crispy. Kosher salt or sea salt.

[G+_Rud Dog]

Rich Sobocinski amateur observation but does the thinker buttermilk actually penetrate the chicken?

As for slow and low about what temp would you recommend?

[G+_Rich Sobocinski]

The buttermilk tenderizes the meat. The salt helps to crisp up the skin. 350 is a good temp, whether in an oven or grill (closed lid)

[G+_David Wiggins]

This just reinforces the need for hungry geek segments. (I'm shamed to admit I can't think of a __ How pun here). Still. FOOD!! My cousin has always said a cook/chef is just a frustrated chemist.

[G+_Eddie Foy]

David Wiggins I remember Leo tossing around the idea of a cooking show.