- Salt
- honey
- paprika
- onion flakes
- ginger
- water
(Sorry, no measurements this time)
Add chicken pieces (skin on) to the brine and let sit for at least 3 hours.
Drain. Pat chicken dry.
In a bowl, mix the dry, brined chicken with
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
(This changes the pH of the chicken so it will crisp up more.)
Place chicken on a rack that allows for air circulation. Bake at 250 for 30 minutes.
Flip chicken. Raise temp to 425 and cook for an additional 40 minutes.
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