Last night I made oven fried chicken using Cook’s Illustrated’s recipe. It is derived from their regular fried chicken recipe - same parts, same brine, just coated in oiled melba toast crumbs and baked versus floured & shallow fried.
Unfortunately, I can’t just copy and paste the recipe, but personally I think it’s well worth the annual membership fee to have access to cooksillustrated.com. I love having other foodies test dozens of recipes before settling on the best one, rather than trying to do it myself.
And let me tell you, soaking in a combination of buttermilk, salt, sugar, paprika, garlic, and bayleaf made a phenomenally delicious chicken. Mmmmm, mmmm!
Oh yeah, they also had great instructions for disassembling a chicken. I’d tried Alton Brown’s dinosaur model method, and couldn’t figure it out. I was really scared, but the step-by-step illustrated instructions were awesome!