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Buttermilk Oven-Fried Chicken

Source of Recipe


Internet



List of Ingredients



• 1¼ cups buttermilk
  
• ¼ cup vegetable oil
  
• 4 Tbsp hot pepper sauce, divided
  
• 2 tsp dry mustard
  
• 2 tsp salt, divided
  
• 12 chicken pieces, with skin and bones
  
• 1 cup dry unseasoned bread crumbs
  
• 1/3 cup grated Parmesan cheese
  
• ¼ cup yellow cornmeal
  
• ½ tsp paprika
  
• 3 Tbsp butter, melted
  






Instructions



1. In a large bowl, whisk together the buttermilk, oil, 3 tablespoons of the hot pepper sauce, the mustard, and 1 teaspoon of the salt. Add chicken and turn to coat. Cover and chill at least 3 hours or up to 24 hours, turning chicken occasionally.
   
   
2. Preheat oven to 425° F. Place wire cooling racks on two rimmed baking sheets and set aside.
   In a large dish, combine bread crumbs, Parmesan cheese, cornmeal, paprika, and remaining salt. Mix well. Remove chicken from the marinade, allowing excess to drip off. Discard the marinade. Add chicken to breadcrumb mixture and turn to coat completely.
   
   
3. Place chicken skin-side up on prepared wire racks on baking sheets.
   Combine melted butter and the remaining tablespoon of hot pepper sauce. Drizzle over the chicken and bake until crisp, golden and cooked through, about 50 minutes. The meat should be tender and juices run clear when meat is pierced with the tip of a knife. Serve warm or at room temperature.
   
   Makes 6 servings.