Spicy Buttermilk Oven Fried Chicken
Recipe: #110
September 11, 2011
Categories: Chicken, Fathers Day Game/Sports Day, Sunday Dinner, Oven Bake, Whole Chicken, Bone-in Pieces, Spicy, Chicken Dinner, more
"Plan ahead the chicken needs to be refrigerated for at least 6 hours or up to 24 hours"
Ingredients
Nutritional
- Serving Size: 1 (714.6 g)
- Calories 889.9
- Total Fat - 34.7 g
- Saturated Fat - 13 g
- Cholesterol - 1309.3 mg
- Sodium - 1899.1 mg
- Total Carbohydrate - 36 g
- Dietary Fiber - 2.8 g
- Sugars - 8.7 g
- Protein - 103.7 g
- Calcium - 299.8 mg
- Iron - 15.8 mg
- Vitamin C - 23.9 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
In a large bowl (large enough to hold all 12 pieces of chicken) whisk the buttermilk, oil, hot pepper sauce, minced garlic, Dijon mustard, 1 teaspoon white salt and about 1/2 teaspoon black pepper.
Step 2
Add in sliced onion the using your hands turn the chicken pieces to coat well in the buttermilk mixture.
Step 3
Cover and refrigerate for a minimum of 6 hours or up 24 hours, turning occasionally (I marinate the chicken in the morning and baked it for dinner).
Step 4
Place a cookie rack on a foil-lined 15 x 10-inch baking sheet (I was able to get 11 pieces of chicken on one rack but it will depend on what part of the chicken you are using).
Step 5
In a bowl mix together the dry breadcrumbs with Parmesan cheese, flour, thyme, paprika, cayenne pepper, 1-1/2 teaspoons seasoned salt, garlic powder and onion powder.
Step 6
Remove the chicken pieces from marinade and allow any excess marinade to drip off the chicken.
Step 7
Dip the chicken pieces into the breadcrumb mixture and turn to coat completely.
Step 8
Arrange chicken skin-side up on rack placed on a baking sheet.
Step 9
Let chicken stand at room temperature for 30 minutes.
Step 10
Preheat oven to 425 degrees F (oven rack set to lowest position).
Step 11
Drizzle the melted butter over the chicken pieces.
Step 12
Bake until crisp, golden and cooked through (about 45-50 minutes).
Tips
No special items needed.