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Oven-Fried Chicken with Sweet Onion-Mushroom Gravy
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Prep Time:
1 hour 35 minutes
Total Time:
5 hours 55 minutes
Enhance fried chicken with flavorful vegetable gravy for a delightful meal.
Ingredients:
  • 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
  • 5 boneless skinless chicken breast halves (about 1 1/2 lb)
  • 5 boneless skinless chicken thighs (about 1 lb)
  • 2 cups all-purpose flour
  • 2 teaspoons freshly ground pepper
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 tablespoons Dijon mustard
  • 1/2 cup buttermilk
  • 1/4 cup butter
  • 2 teaspoons vegetable oil
  • 1 tablespoon butter
  • 1 large sweet onion, thinly sliced (1 1/2 cups)
  • 1 teaspoon packed light brown sugar
  • 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
Instructions:
  • In a 2-gallon resealable plastic food-storage bag, combine all brine ingredients except buttermilk. Pour in 3 1/2 cups buttermilk and seal the bag. Massage the bag with your hands to blend in salt and spices for about 2 minutes. Add chicken to the bag, seal, and refrigerate for at least 3 hours but no longer than 5 hours.
  • In a 1-gallon resealable plastic bag, combine 2 cups of flour and ground pepper. Place a large wire rack on a 15x10x1-inch pan. Remove chicken from the brine and pat dry with paper towels. Coat chicken pieces, two at a time, by placing in the bag with seasoned flour, seal the bag, and shake well. Place coated chicken on the wire rack and repeat with the remaining pieces. Save the remaining seasoned flour in the bag for later use and discard the brine. Once all chicken pieces are coated, refrigerate uncovered for at least 15 minutes before proceeding.
  • In a medium bowl, vigorously whisk together egg, baking powder, baking soda, and mustard until fully combined. Pour in 1/2 cup of buttermilk and continue beating until the mixture is smooth and well incorporated.
  • Coat chicken in egg mixture, then coat again in seasoned flour. Shake off excess flour, then place chicken on wire rack.
  • Preheat the oven to 425°F and place 1/4 cup of butter in a 15x10x1-inch pan to melt while the oven heats up.
  • Take out the hot pan from the oven and gently lay the chicken in the sizzling butter. Bake for 20 minutes. Then, flip the chicken pieces over and bake for an additional 10-20 minutes until the coating turns a beautiful golden brown and crispy, and the chicken juices run clear when the thickest part is cut (breasts should reach 170°F; thighs should reach 180°F).
  • Once the chicken is in the oven, heat oil and 1 tablespoon butter in a 10-inch skillet over medium heat until the butter ceases to sizzle. Add onion, brown sugar, and 1/4 teaspoon of salt. Cook for 20 minutes, stirring occasionally, until the onion is soft and golden brown. Use a slotted spoon to remove the onion from the skillet and set it aside. Avoid rushing by increasing the heat prematurely.
  • In the same skillet, add the remaining tablespoon of butter and the mushrooms. Cook over medium heat for 4 minutes, stirring occasionally, until the mushrooms release their liquid and brown around the edges. Pour in the wine and stir quickly, scraping any browned bits off the bottom of the pan. Cook for an additional 3 minutes or until the wine evaporates. Add back the onions, then sprinkle in 2 tablespoons of flour and the sage. Stir well and cook for 2 minutes, stirring constantly.
  • Gradually pour in the broth while stirring. Keep stirring until the gravy reaches a gentle simmer. Let it simmer for 4 to 5 minutes until it thickens. Serve the gravy with the chicken.

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