Crispy Buttermilk Oven Fried Chicken
Recipe: #35109
June 16, 2020
Categories: Beans, Black Beans, Chicken, Oven Bake, No Eggs Spices, Bone-in Pieces, Chicken Dinner, more
"To easily remove the skin from the drumsticks, use one paper towel to grasp the joint end and a second one to pull off the skin. Marinating time is not reflected in the cooking time."
Original is 4 servings
Ingredients
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- FOR COATING
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Nutritional
- Serving Size: 1 (312.9 g)
- Calories 445.8
- Total Fat - 22 g
- Saturated Fat - 6.6 g
- Cholesterol - 188 mg
- Sodium - 1596.3 mg
- Total Carbohydrate - 20.6 g
- Dietary Fiber - 2.1 g
- Sugars - 5.1 g
- Protein - 40.3 g
- Calcium - 181.2 mg
- Iron - 2.7 mg
- Vitamin C - 14.3 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
In a medium bowl, season the chicken with the salt, paprika, poultry seasoning, garlic powder, and black pepper.
Step 2
Pour the buttermilk and lemon juice over the chicken and refrigerate for 6 to 8 hours, preferably overnight.
Step 3
Preheat the oven to 400°F. Place a rack on a baking sheet and lightly spray with oil.
Step 4
In a shallow bowl, combine the panko, cornflake crumbs, Parmesan, salt, parsley, paprika, onion powder, garlic powder, and chili powder.
Step 5
Remove the chicken from the buttermilk, dredge each piece in the crumb mixture, and put the pieces onto the prepared baking sheet.
Step 6
Spray the tops of the chicken with oil.
Step 7
Bake until golden brown and cooked through, about 40 to 45 minutes.
Tips
No special items needed.
3 Reviews
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