Oven Fried Chicken
Ingredients
The chicken
-
1
whole
chicken cut into 10 pieces
-
1½ - 2
teaspoons
salt
-
3-4
cloves
garlic, crushed
-
½ - 1
tablespoon
hot sauce
-
2-3
teaspoons
Creole seasoning
-
4
cups
buttermilk
The coating
-
1
cup
all-purpose flour
-
1
cup
cornstarch
-
2
cups
panko breadcrumbs
-
2
teaspoons
baking powder
-
1
teaspoon
salt
-
1
tablespoon
paprika
-
2
tablespoons
garlic powder
-
2
tablespoons
onion powder
-
1
teaspoon
cayenne pepper
-
1 - 1½
tablespoons
dried herbs (thyme, oregano, parsley)
-
1
teaspoon
white pepper
Instructions
- Pat dry the chicken and refrigerate for a minimum of 3 hours or overnight to air-dry.
- Season the chicken with salt, crushed garlic, hot sauce, and Creole seasoning in a bowl or ziplock bag.
- Add buttermilk to the chicken, seal the bag, and refrigerate for at least 4 hours or up to 24 hours.
- In a separate bowl, whisk together flour, cornstarch, breadcrumbs, baking powder, salt, paprika, garlic powder, onion powder, cayenne pepper, herbs, and white pepper.
- Preheat the oven to 375°F (190°C) and line a baking pan with foil, spraying it with cooking spray.
- Remove the chicken from the buttermilk and dredge it in the flour mixture, shaking off excess.
- Let the coated chicken rest on the baking sheet for 10-15 minutes.
- Bake the chicken in the preheated oven for 45-50 minutes until cooked through and juices run clear.
Nutrition Facts (estimated)
Servings
10 pieces
Calories
304
Total fat
5g
Total carbohydrates
54g
Total protein
8g
Sodium
457mg
Cholesterol
23mg
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