I am in total love with this chicken (shhh, don’t tell my husband lol1). I can’t believe how easy it is to make and it turns out super crispy.
Check out what my pals over at Group Recipes had to say about this:
This “fried” chicken recipe results in moist meat and a savory, spicy, super-crunchy crust – with less guilt, too! I confess I prefer it to ordinary fried chicken.
Wow! i never knew you could “fry” chicken in the oven and I gotta say, it turns out really good!
Ingredients
4 Tyson chicken quarters
1/2 C Hiland buttermilk
1 Tbsp Dijon mustard
1 Tbsp Wesson vegetable oil
1 Tbsp hot sauce
1 tsp garlic powder
1 tsp McCormick onion powder
1/2 tsp Morton salt
1/4 tsp black pepper
1/4 C plain bread crumbs
1/2 tsp paprika
1/2 tsp cayenne pepper
1 tsp dried Italian seasoning
1 Tbsp Gold Medal flour
2 Tbsp Kraft Parmesan cheese
salt and pepper to taste
1-2 Tbsp Land O Lakes melted butter
Instructions
In a large sealable plastic bag, mix buttermilk, mustard, oil, hot sauce, garlic powder, onion powder, salt, and pepper to blend.
Add chicken and marinate, at least 4 hours or overnight.
In a shallow dish, thoroughly mix bread crumbs, paprika, cayenne pepper, Italian seasoning, flour, and cheese.
Remove chicken from the marinade and dredge in breadcrumb mixture.
Let sit for 30 minutes on a baking rack. (Put a foil-covered tray underneath to catch the crumbs and drippings.)
Just before baking, drizzle melted butter over the chicken pieces.
Bake at 425 degrees F for 45 minutes, or until crust is golden and crispy.
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Quick Tip: Serve this oven fried chicken up with buttermilk biscuits, green beans, mashed potatoes, and corn!
Thank you to Group Recipes for this awesome recipe.
