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Southern Baked Chicken






1 hr

Southern Baked Chicken



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“Buttermilk” Brine

4 cups soy milk

4 tablespoons lemon juice

½ cup kosher salt

1 package Empire Kosher® Chicken Split Breast & Drumstick Combo Pack


4 cups flour

1 teaspoon baking powder

¼ cup onion powder

¼ cup garlic powder

¼ cup smoked paprika

2 tablespoons salt

1 teaspoon cayenne pepper



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  1. In a large bowl, combine soy milk, lemon juice, and salt, stirring well to combine.

  2. Add chicken to brine; marinate in the refrigerator overnight or up to 24 hours.

  3. Remove chicken from brine. Discard remaining brine.

  4. Place chicken on a wire rack with baking sheet underneath; pat chicken dry with paper towel.

  5. Preheat oven to 400ׄ°F.

  6. Meanwhile, prepare the coating: In a large bowl, combine flour, baking powder, onion powder, garlic powder, smoked paprika, salt, and cayenne pepper.

  7. Dredge each piece of chicken in flour mixture.

  8. Return coated chicken to the wire rack; repeat with remaining chicken.

  9. Once all pieces are coated, bake uncovered on rack for 1 hour or until internal temperature reaches 165°F.

Contributed by Naomi Nachman


Naomi's Take

It’s a universal dinnertime question – white meat or dark meat? My friends at Empire Kosher have answered the needs of my family like so many others with their new, perfectly proportioned Combo Pack of split breasts and drumsticks. That’s right - enough white meat and dark meat for the whole family in one package!

I’ve found the perfect way to prepare this family-pleasing combo — brining it for an extra boost of flavor and then baking it until it is crisp and juicy.  Baking this recipe instead of frying gives your dinner a healthier twist on an old favorite and being able to use one package to feed the whole family is a sure win!

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