This is the perfect dish for picnics. Everyone will love the crispy and juicy chicken, especially when it has less fat than the usual fried ones. Its taste is also perfect and just right. It’s something that will become an instant favorite. You can definitely replace stove-fried chicken with this one and not regret a thing. Our friend over at Two Peas And Their Pod has this to say about this recipe:
“The chicken has the same crispy, golden texture as the real deal, but without all of the fat and calories. The recipe is easy to make too! The chicken gets soaked in a buttermilk bath overnight which keeps the chicken moist and juicy! Roll the chicken in the crunchy coating and bake until crispy!”
Just reading that makes my mouth water. I love fried chicken. It’s probably one of the things I will eat every day for the rest of my life without getting tired of it. But what I love about this recipe is while the chicken is as crispy as ever, it is not friend which just makes it so much better. You can indulge in a few pieces without feeling guilty.
8 Tyson chicken drumsticks (about 3 1/2 ounces each), skinned
1/2 teaspoon kosher salt
1/2 teaspoon McCormick sweet paprika
1/2 teaspoon McCormick poultry seasoning
1/4 teaspoon McCormick garlic powder
1/8 teaspoon McCormick freshly ground black pepper
1 cup Borden buttermilk
Juice of 1/2 lemon
Pam cooking spray
2/3 cup panko bread crumbs
1/2 cup crushed Kellogg’s cornflake crumbs
2 tablespoons Sargento grated Parmesan cheese
1 1/2 teaspoons kosher salt
1 teaspoon McCormick dried parsley
1 1/2 teaspoons McCormick sweet paprika
1/2 teaspoon McCormick onion powder
1/2 teaspoon McCormick garlic powder
1/4 teaspoon McCormick chili powder
For the chicken: In a medium bowl, season the chicken with the salt, paprika, poultry seasoning, garlic powder, and black pepper. Pour the buttermilk and lemon juice over the chicken and refrigerate for 6 to 8 hours, preferably overnight.
Preheat the oven to 400 degrees F. Place a rack on a baking sheet and lightly spray with oil.
For the coating: In a shallow bowl, combine the panko, cornflake crumbs, Parmesan, salt, parsley, paprika, onion powder, garlic powder, and chili powder.
Remove the chicken from the buttermilk and dredge each piece in the crumb mixture. Put the chicken pieces onto the prepared baking sheet. Spray the tops of the chicken with cooking spray.
Bake chicken until golden brown and cooked through, 40-45 minutes.
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Quick Tip: Serve with gravy or your favorite dip for fried chicken.
Thanks again to Two Peas And Their Pod for this amazing recipe.