OVEN-FRIED CHICKEN LEGS

Makes 4 servings

Brining is a technique that produces well-seasoned, moist poultry, pork, or even seafood. Even though this recipe calls for brining skinless drumsticks and thighs, the meat will still be moist and tender because when roasting most meats lose 30 percent moisture—but when you brine, only 15 percent.

The crumb coating for these oven-fried chicken legs contains dried herbs. Fresh herbs are normally preferred, but in this case we do prefer dried herbs. Fresh herbs would char and burn in the high heat of the oven. Remember when using dried herbs to work them a little in the palms of your hands to make them finer. The dried herbs will then blend nicely into the crumb mixture, and there won’t be any sharp stems or leaves.

1¼ cups kosher salt

¼ cup sugar

2 tablespoons paprika

2 medium heads garlic, finely chopped

4 bay leaves

7 cups buttermilk

4 whole chicken legs

(4 drumsticks and 4 thighs, skin removed)

4 cups panko (Japanese breadcrumbs) or dry breadcrumbs

¼ cup canola or vegetable oil

2 large eggs, lightly beaten

2 tablespoons Dijon mustard

1 teaspoon dried thyme

1 teaspoon dried oregano

Coarse salt and freshly ground black pepper

• In a large plastic, sealable container combine the kosher salt, sugar, paprika, garlic, and bay leaves. Add the buttermilk and stir until the salt is completely dissolved. Immerse the chicken in the mixture and refrigerate to marinate 2 to 3 hours. Remove the chicken from the buttermilk brine and shake off the excess. Place the chicken in a single layer on a large wire rack set over a rimmed baking sheet.

• Adjust the oven rack to the upper third of the oven and preheat to 400°F. Line a sheet pan with foil and set a wire rack over the lined sheet pan. (The rack will allow the air to circulate and the chicken will cook more crisply.)

• Place the breadcrumbs in a shallow dish. Drizzle the oil over the crumbs, tossing to combine. In a second shallow dish combine the eggs, mustard, thyme, and oregano. Season with the salt and pepper to taste.

• Working one piece at a time, coat each chicken piece on both sides with the egg mixture. Place the chicken in the crumbs and press to coat. Gently shake off the excess and place on the prepared rack. Transfer to the oven and bake until the chicken is golden brown and juices run clear when pierced with a knife, about 40 minutes. Serve immediately.