Peppery Buttermilk Oven-Fried Chicken
SKILL LEVEL: Intermediate
YIELD: 5 servings
PREP TIME: 15 minutes
TOTAL TIME: 1 hour 5 minutes
1-1/2 cups light olive oil
1/2 cup panko crispy bread crumbs
1/2 cup all-purpose flour
1 tablespoon coarsely ground black pepper
2 teaspoons garlic powder
1 teaspoon dried thyme leaves
1 teaspoon paprika
3/4 teaspoon ground red pepper (cayenne)
1/2 teaspoon salt
1 cut-up whole chicken (3 to 3-1/2 lb)
1/4 cup buttermilk
PEPPERY BUTTERMILK OVEN-FRIED CHICKEN
- Heat oven to 400°F. Pour oil into a PYREX® EASY GRAB® 3-QT BAKING DISH, making sure to completely cover the bottom of the pan.
- In shallow dish, mix bread crumbs, flour, black pepper, garlic powder, thyme, paprika, red pepper and salt. In another shallow dish, place chicken. Pour buttermilk over chicken pieces, turning to coat all sides.
- Remove chicken pieces, one at a time, from buttermilk, then dip in flour mixture, turning to coat completely; shake off excess. Place chicken pieces, bone sides down, in baking dish. Spray tops of chicken pieces with cooking spray.
- Bake uncovered 35 minutes. Turn chicken; bake about 15 minutes longer or until juice of chicken is clear when thickest pieces are cut to bone (at least 165°F).