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Oven-Fried Chicken with Sweet Onion-Mushroom Gravy

Vegetable gravy adds flavor to this fried chicken recipe - a delightful meal.

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Prep Time 1 hr 35 min
Total Time 5 hr 55 min
Servings 5

Ingredients

Brine

2: tablespoons salt

1/2: cup packed brown sugar

1: tablespoon molasses

1: tablespoon paprika

2: cloves garlic, smashed

1: dried bay leaf

3 1/2: cups buttermilk

Chicken

5: boneless skinless chicken breast halves (about 1 1/2 lb)

5: boneless skinless chicken thighs (about 1 lb)

Breading

2: cups all-purpose flour

2: teaspoons freshly ground pepper

1: egg

1 1/2: teaspoons baking powder

1/4: teaspoon baking soda

1: tablespoons Dijon mustard

1/2: cup buttermilk

1/4: cup butter

Gravy

2: teaspoons vegetable oil

1: tablespoon butter

1: large sweet onion, thinly sliced (1 1/2 cups)

1: teaspoon packed light brown sugar

1/4: teaspoon salt

1: tablespoon butter

1/2: cup finely chopped mushrooms

1/4: cup dry white wine or nonalcoholic wine

2: tablespoons all-purpose flour

1 1/2: teaspoons chopped fresh sage leaves or 1/4 teaspoon dried sage leaves

1 3/4: cups chicken broth

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Directions

1 In 2-gallon resealable plastic food-storage bag, mix all brine ingredients except buttermilk. Add 3 1/2 cups buttermilk and seal bag. Use your hands to knead bag to mix in salt and spices, about 2 minutes. Add chicken to bag and reseal bag. Refrigerate at least 3 hours but no more than 5 hours.
2 In 1-gallon resealable plastic food-storage bag, mix 2 cups flour, and the ground pepper. Place large wire rack on 15x10x1-inch pan. Remove chicken from brine and pat dry on paper towels. Place chicken pieces, two at a time, in bag of seasoned flour; seal bag and shake well to lightly coat. Remove chicken and place on wire rack. Repeat with remaining chicken. Set bag of remaining seasoned flour aside. Discard brine. After chicken is coated, refrigerate uncovered at least 15 minutes.
3 In medium bowl, beat egg, baking powder, baking soda and mustard with wire whisk until well blended. Add 1/2 cup buttermilk and beat well until blended.
4 Dip each piece of chicken into egg mixture and return to bag of seasoned flour. Shake dipped chicken again, remove from bag and return to wire rack.
5 Adjust oven rack to middle position. Heat oven to 425°F. Place 1/4 cup butter in 15x10x1-inch pan; place in oven to melt.
6 Remove pan from oven and place chicken in melted butter in pan. Bake 20 minutes. Remove from oven and turn chicken pieces over. Bake 10 to 20 minutes longer or until coating is golden brown and crispy, and juice of chicken is clear when center of thickest part is cut (170°F for breasts; 180°F for thighs).
7 As soon as chicken is in oven, in 10-inch skillet, heat oil and 1 tablespoon butter over medium heat until butter stops sizzling. Add onion, brown sugar and 1/4 teaspoon salt. Cook 20 minutes, stirring occasionally, until onion is soft and golden brown. (Do not rush by turning up the heat.) Remove onion from skillet, using slotted spoon; set onion aside.
8 Add remaining 1 tablespoon butter and the mushrooms to skillet. Cook over medium heat 4 minutes, stirring occasionally, until mushrooms lose some liquid and brown around edges. Add wine and quickly stir and scrape any browned bits of mushroom or onion that may be stuck to pan. Cook 3 minutes longer or until wine evaporates. Return onion to skillet and sprinkle 2 tablespoons flour and the sage over mushrooms and onion. Stir well and cook 2 minutes, stirring constantly.
9 Slowly stir in broth. Cook, stirring constantly, until gravy comes to a simmer. Simmer 4 to 5 minutes or until thickened. Serve gravy with chicken.

EXPERT TIPS

Expert Tips

Why it Works: Brining Soaking meat in salt water has been done for thousands of years to preserve meat. Salt pulls the water from meat and stops bacteria from making it go “bad.” How then, can soaking meat in salted liquid make meat juicier? It’s all in the timing. Soaking meat in a mild salt solution relaxes the protein in the meat. Water in the brine then has a chance to work its way between the proteins. This liquid becomes trapped inside the meat and serves as your insurance policy against drying out the meat during cooking. But caution is advised. Soaking meat for too long or in too strong a salt solution will dry your meat out. Stick with about 1 cup table salt for every 2 gallons liquid and do not leave meat in brine more than 12 hours unless the recipe directs you to do so.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 390
Calories from Fat: 160),

% Daily Value

Total Fat: 18g; 18%
(Saturated Fat 7g, 7% Trans Fat 1/2g 1/2% ),
Cholesterol: 115mg; 115%;
Sodium: 2060mg; 2060%;
Total Carbohydrate: 19g; 19%
(Dietary Fiber 1g 1% Sugars 11g 11% ),
Protein: 39g; 39%

% Daily Value*:

Vitamin A: 10%;
Vitamin C: 2%;
Calcium: 10%;
Iron: 15%;

Exchanges:

1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 5 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;