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Dill Brined Oven Fried Chicken Recipe

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3.9 from 33 reviews

This Dill Brined Oven Fried Chicken recipe features tender, flavorful chicken drumsticks and thighs brined in a dill-infused mixture, then coated in a crispy, golden panko crust and oven-fried to perfection. The brining process ensures juicy meat, while the oven frying delivers a healthier alternative to traditional frying without sacrificing crunch or taste.

  • Total Time: 5 hours 50 minutes
  • Yield: 6 servings

Ingredients

Brine

  • 2 quarts cool water
  • 1/2 cup kosher salt
  • 1/4 cup packed brown sugar
  • 3 tablespoons dried dill weed

Chicken

  • 4 chicken drumsticks
  • 4 chicken thighs

Coating and Cooking

  • 1/2 cup avocado oil
  • 1/2 cup all-purpose flour
  • 1 egg
  • 1/4 cup milk
  • 2 cups panko bread crumbs
  • 1 teaspoon dried dill weed (divided: 3 tablespoons for brine + 1 teaspoon for coating)
  • 1/2 teaspoon salt

Instructions

  1. Prepare the brine: In a pan set over medium heat, combine 1 quart of water, kosher salt, brown sugar, and 3 tablespoons of dried dill weed. Heat gently until the salt and sugar fully dissolve. Remove the pan from heat and add the remaining 1 quart of cool water. Let the brine come to room temperature.
  2. Brine the chicken: Place chicken drumsticks and thighs in a gallon-sized resealable plastic bag and set it inside a large bowl. Pour the cooled brine over the chicken until fully submerged. Seal the bag tightly and refrigerate for at least 2 hours but no more than 4 hours to allow the flavors to penetrate the meat.
  3. Preheat the oven and heat the oil: When ready to cook, preheat your oven to 375°F (190°C). Pour avocado oil into a rimmed baking sheet to a depth of about 1 inch. Place the pan in the oven and let the oil heat for 10 minutes, then carefully remove it.
  4. Prepare the coating stations: Place the all-purpose flour into a resealable plastic bag. In a separate bowl, whisk together the egg and milk until combined. On a plate, mix the panko bread crumbs with the remaining 1 teaspoon of dried dill weed and 1/2 teaspoon salt.
  5. Coat the chicken: Remove the chicken from the brine and rinse under cold water. Pat dry thoroughly with paper towels. Place the chicken pieces in the flour bag, seal, and shake to coat evenly. Next, dip each floured piece into the egg mixture, then dredge it thoroughly in the panko mixture, ensuring an even coating.
  6. Bake the chicken: Place the coated chicken pieces carefully onto the hot baking sheet with oil. Bake in the preheated oven for 20 minutes. After 20 minutes, turn each piece over, and continue baking for another 15 to 20 minutes or until the chicken is golden brown and cooked through. Check doneness with a meat thermometer; it should read 165°F (74°C).
  7. Serve: Remove the chicken from the oven, transfer to a serving platter, and serve hot for a crispy, juicy meal with a bright dill flavor.

Notes

  • Do not brine the chicken for longer than 4 hours to prevent overly salty meat or texture changes.
  • Pat the chicken very dry before coating to ensure the breading sticks well and bakes crispy.
  • Use a thermometer to confirm doneness; undercooked chicken can be unsafe, and overcooking can dry it out.
  • Avocado oil is preferred for its high smoke point, but any neutral oil with a high smoke point can be used for the oven frying.
  • The dill weed in both brine and coating adds a fresh, herby depth that complements the chicken beautifully.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Chicken
  • Method: Baking
  • Cuisine: American

Find it online: https://ellarecipe.com/dill-brined-oven-fried-chicken-recipe/