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| Buttermilk Oven Fried Chicken |
Marinade Ingredients
chicken body parts
1 c cultured buttermilk per pound of meat
Coating for chicken
1 c homemade bread crumbs
1 c corn flake cereal, pulverised into crumbs1/4 c Parmesan cheese, grated
smoked paprika
garlic powder
chili powder
sea salt, to taste
fresh ground black pepper, to taste
onion powder (optional)
parsley (optional)
Directions
In a shallow bowl or sealable container, add chicken parts. Pour buttermilk and lemon juice over the chicken. Refrigerate for up to 8 hours or overnight.
Preheat oven to 400 F.
Take each piece of chicken and dip it into the coating mixture until it is completely covered. Repeat until all the chicken is coated.
Place chicken in a single layer on a Silpat-lined baking tray or in a lightly oiled glass or ceramic baking dish. Bake until golden brown and cooked through, about 40-45 minutes. Turn chicken over at the halfway timer mark.
A digital thermometer in the thickest part of the meat should read 165 F (for poultry) when done.
Preheat oven to 400 F.
Take each piece of chicken and dip it into the coating mixture until it is completely covered. Repeat until all the chicken is coated.
Place chicken in a single layer on a Silpat-lined baking tray or in a lightly oiled glass or ceramic baking dish. Bake until golden brown and cooked through, about 40-45 minutes. Turn chicken over at the halfway timer mark.
A digital thermometer in the thickest part of the meat should read 165 F (for poultry) when done.
