Oven-Fried Chicken

Oven-Fried Chicken

 
 

For Fourth of July, 2014, my family and I had an outdoor picnic dinner in order to celebrate America. (Mom and I used to pick up KFC and head to The Mall in Washington, D.C.) 

We are all very health-conscious (now), so this recipe removes the skin and bakes the chicken in the oven instead of frying this dish.  Here is another way to try this American dish. 
Ingredients:
·      12 chicken pieces (thighs and drumsticks) with bones, skin removed
·      1 cup buttermilk
·      1/4 cup extra-virgin olive oil
·      3 tablespoons hot sauce (Frank’s)
·      2 tablespoons Dijon mustard
·      2 garlic cloves, minced
·      2 cup dry breadcrumbs (I used half panko, half regular)
·      1/3 cup freshly grated Parmesan cheese
·      1/4 cup all purpose flour
·      2 teaspoons dried thyme
·      1/2 teaspoon paprika
·      1/2 teaspoon cayenne pepper
Directions:
·      In a gallon bag, combine buttermilk, oil, hot sauce, mustard, garlic, 1 teaspoon salt and 1/2 teaspoon pepper.

 

 

 
     Squeeze to mix and coat chicken. Chill at least 3 hours (or up to 1 day), squeezing chicken bag occasionally.
My adorable nephew, helping prepare the chicken (aka: squishing it!)
·     Preheat oven to 425°F. Place 2 ‘cooling’ racks on 2 large rimmed baking sheets.  (I was not at my home, so skipped this step – do NOT skip it. It’s what will make the underside of your chicken crispy as well as the top.) 
·      
 
 
 
 
 
 
     Whisk breadcrumbs, cheese, flour, thyme, paprika, cayenne and 1 teaspoon salt in large baking dish to blend. 

 

 
 
·      Remove chicken from marinade, allowing excess to drip off. Add chicken to breadcrumb mixture and turn to coat completely. Arrange chicken on racks on baking sheets.

 

·      
 
 
     Bake until crisp, golden and cooked through, about 50 minutes. Serve warm or at room temperature.

 

 

 

 

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