Buttermilk Oven-Fried Chicken
Source of Recipe
TOH bb -- silversolara Posted on: 9/23/2004
List of Ingredients
Buttermilk Oven-Fried Chicken
1 1/2 cups buttermilk
1 tablespoon garlic powder
1 teaspoon paprika
1 teaspoon dried sage
2 teaspoons salt
1/2 teaspoon black pepper
Nonstick cooking spray
2 1/2 pounds chicken pieces - I used all breasts - 2 and one-half boneless breasts
1 /1/2 cups Panko Bread crumbs*
1/4 cup all-purpose flour
*Panko Bread crumbs are light, crispy, Japanese-style bread crumbs. They can be found in the Asian aisle of most supermarkets. Regular dry bread crumbs may be substituted.
1. In large bowl, whisk buttermilk, garlic powder, paprika, sage, salt, and pepper until well blended. Add chicken; turn to coat. Cover and refrigerate at least 5 hours or overnight to marinate.
2. Preheat oven to 400 degrees F. Line 2 baking sheets with foil and spray with nonstick cooking spray - I used a regular baking pan.
3. In large pie plate, combine Panko Bread crumbs, flour, and garlic powder. Remove chicken from marinade, allowing excess to drip off. Place chicken pieces one at a time into crumb mixture, pressing to coat. Turn chicken over and press crumbs onto other side. Brush off excess crumbs. Place on prepared baking sheets and let stand ten minutes. Repeat with remaining chicken pieces.
4. Spray top portions of chicken with nonstick cooking spray. Bake about 50 minutes or until chicken is golden brown and juices run clear, turning once and spraying with additional cooking spray halfway through baking time.
5. I put the pan in the broiler for two minutes when the 50 minutes was up, just to get a nice golden brown touch.
Recipe
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