Step 1

First, mix two cups of water and two tablespoons of kosher salt in a large bowl to brine the chicken. Next, add the thighs and make sure they are completely submerged. Cover, and refrigerate for at least four hours, up to 24 hours.

Step 2

When you are ready to bake the thighs, preheat your oven to 400 degrees F.

Step 3

Remove the poultry from the refrigerator, drain, and pat dry with paper towels.

Step 4

Place the butter in a 9x13 metal roasting pan.

Step 5

Place the pan in the oven to allow it to heat up and the butter to melt. Watch it carefully, and don't let the butter burn; you want the thighs to start cooking as soon as they hit the pan.

Step 6

While the pan is heating, place the flour, remaining salt, and pepper in a large plastic storage bag. Add the thighs, a piece at a time, and shake well until it's thoroughly coated. Shake off any excess flour and repeat with the rest of the chicken.

Step 7

Remove the pan from the oven and place the thighsn in it, skin side down.

Step 8

Oven-fry the chicken for 30-40 minutes, or until the bottom is golden brown and crispy.

Step 9

Remove from the oven and use a spatula and turn the chicken over. Cook for an additional 20 minutes.

Step 10

Remove the chicken from the oven, and drain on paper towels.

Step 11

If desired, season with additional salt and pepper and serve immediately.