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Playing Deviled Stove-to-Oven Fried Chicken


For the deviling brine:
  • 4 cloves garlic, peeled
  • 2 large shallots, coarsely chopped
  • 2 to 3 large fresh bay leaves
  • 1 tablespoon coarse black pepper
  • A handful fresh thyme leaves
  • 1 Fresno chili pepper, chopped
  • A generous handful parsley
  • 1/4 cup Worcestershire sauce
  • 1/4 cup hot sauce
  • 2 tablespoons kosher or fine sea salt
  • 2 tablespoons sugar
  • About 1 1/2 quarts water
For the chicken:
  • 3 pounds boneless, skinless chicken thighs and breasts, breast pieces cut in half
  • 1 1/2 cups flour
  • 1/2 cup cornmeal
  • 2 tablespoons granulated garlic, a couple of scant palmfuls
  • 2 tablespoons granulated onion
  • 2 tablespoons powdered mustard
  • 2 tablespoons paprika or smoked sweet paprika
  • 1/2 tablespoon cayenne pepper


Serves: 6


For the brine: Add garlic, shallots, bay leaves, pepper, thyme, chili pepper and parsley to a food processor and process into a paste. Add paste to a large plastic food storage bag and add Worcestershire, hot sauce, salt, sugar and water. Squish to combine. Drop chicken into bag and chill 6 hours or overnight.

Drain chicken from brining liquid. Coat the pieces in flour and cornmeal seasoned with dried garlic, onion, mustard and paprika.

Preheat oven to 400F.

In a large, cast-iron skillet, heat a thin layer of vegetable oil over medium-high heat. Brown chicken pieces until crispy on one side. Flip and cook 2-3 minutes more, then transfer to a baking sheet and pop them in the oven to cook through, 12-15 minutes more. Serve hot, cold or at room temperature.

Alternate method: Heat a thin layer of vegetable oil in a nonstick skillet over medium-high heat. Brown chicken pieces in batches to avoid crowding the pan. Transfer the chicken to a baking sheet topped with a cooling rack so the heat can circulate around the chicken. Cook through, about 10-12 minutes, until extra-crispy and firm.