As you know, I nearly always buy whole chickens. After making milanesa from the breast meat the other day, I decided to tinker with the recipe with the legs, thighs and wings. It will surprise you to know that I did not brine them. Instead I decided to do a marinade of equal parts low fat yogurt, mayo, and 1 Tbs miso paste. After coating them with homemade breadcrumbs, I baked them at 375 for 40 minutes. They were delicious and the most crispy oven-fried chicken pieces I have ever made. One caveat: the experience taught me that I should not have skipped the brining step. A good brine (2-3 hours) infuses flavor and moisture into the meat that is incomparable.
