Spicy Buttermilk Oven Fried Chicken
September 11, 2011
"Plan ahead the chicken needs to be refrigerated for at least 6 hours or up to 24 hours"
- 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
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.
Add in sliced onion the using your hands turn the chicken pieces to coat well in the buttermilk mixture.
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).
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).
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.
Remove the chicken pieces from marinade and allow any excess marinade to drip off the chicken.
Dip the chicken pieces into the breadcrumb mixture and turn to coat completely.
Arrange chicken skin-side up on rack placed on a baking sheet.
Let chicken stand at room temperature for 30 minutes.
Preheat oven to 425 degrees F (oven rack set to lowest position).
Drizzle the melted butter over the chicken pieces.
Bake until crisp, golden and cooked through (about 45-50 minutes).
Tips & Variations
No special items needed.