Baked Fried Chicken

• 1 1/2 pound foster farms simply raised thigh fillets
• 3 cup water, divided
• 1 cup ice
• 1/4 cup kosher salt
• 1 tablespoon poultry seasoning or all purpose seasoning
• 2 eggs
• 1 cup milk
• cooking spray
• 1/2 cup flour (all purpose or whole wheat)
• 3/4 cup plain breadcrumbs
• 3/4 cup panko breadcrumbs
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1/2 teaspoon onion powder
• 1 teaspoon sugar
• chopped parsley (optional garnish)

1. 1) Place 1 cup of water in a large bowl, add the salt. 2) Microwave for 1 minute, then stir until salt is dissolved. 3) Stir in the 2 cups of water plus 1 cup of ice. Stir until ice is mostly dissolved. 4) Stir in the seasoning. 5) Place the chicken in the brine and cover the bowl. Place in the fridge for at least 2 hours, or up to 6 hours. 6) Remove the chicken from the brine and pat dry. Preheat oven to 425 degrees. 7) Line a sheet pan with foil and spray with cooking spray. 8) In a small bowl, whisk together the eggs and milk; set aside. 9) Place all of the coating ingredients in a large shallow bowl or on a plate and stir to combine. 10) Dip each chicken thigh into the egg mixture, then place the chicken into the breadcrumb mixture and turn to coat evenly; use your hands to press the breadcrumb mixture onto the chicken for even coverage. 11) Place the breaded chicken thighs onto the sheet pan. Coat the tops of the chicken generously with cooking spray. 12) Bake for 35-40 minutes or until breading is deep golden brown. Serve immediately, garnished with parsley if desired.