Buttermilk Oven-Fried Chicken

Name: Buttermilk Oven-Fried Chicken
Prep time: 15 min
Cook time: 45 min
Total time: 90 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 cups buttermilk; 1 tablespoon hot sauce; 2 teaspoons kosher salt; 3 1/2 pounds bone-in skin-on chicken thighs and drumsticks; 2 cups panko breadcrumbs; 1/2 cup all-purpose flour; 2 teaspoons sweet paprika; 1 1/2 teaspoons garlic powder; 1 teaspoon onion powder; 1 teaspoon black pepper; 1/2 teaspoon cayenne; 4 tablespoons butter, melted

Chicken pieces brined in seasoned buttermilk, pressed into a paprika-spiked crumb coating and roasted on a rack at high heat. The crust crisps without a pot of frying oil.

American

Prep Time

15 mins

Cook Time

45 mins

Servings

1
Whisk the buttermilk, hot sauce and salt in a large bowl. Add the chicken, turn to coat, and refrigerate for at least 30 minutes and up to 12 hours.
2
Heat the oven to 425°F and set a wire rack inside a rimmed sheet pan.
3
Toss the panko, flour, paprika, garlic powder, onion powder, black pepper and cayenne in a shallow dish. Drizzle in the melted butter and rub it through with your fingers until the crumbs look damp and sandy.
4
Lift each piece of chicken from the buttermilk, let the excess run off, and press it firmly into the crumbs on all sides. Set the pieces on the rack, skin side up, without touching.
5
Bake for 40 to 45 minutes, until the coating is deep golden and the thickest part of the meat reads 165°F.
6
Rest the chicken on the rack for 5 minutes before serving so the crust sets.

Ingredients

2 cups buttermilk
1 tablespoon hot sauce
2 teaspoons kosher salt
3 1/2 pounds bone-in skin-on chicken thighs and drumsticks
2 cups panko breadcrumbs
1/2 cup all-purpose flour
2 teaspoons sweet paprika
1 1/2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon black pepper
1/2 teaspoon cayenne
4 tablespoons butter, melted

Instructions

1
Whisk the buttermilk, hot sauce and salt in a large bowl. Add the chicken, turn to coat, and refrigerate for at least 30 minutes and up to 12 hours.
2
Heat the oven to 425°F and set a wire rack inside a rimmed sheet pan.
3
Toss the panko, flour, paprika, garlic powder, onion powder, black pepper and cayenne in a shallow dish. Drizzle in the melted butter and rub it through with your fingers until the crumbs look damp and sandy.
4
Lift each piece of chicken from the buttermilk, let the excess run off, and press it firmly into the crumbs on all sides. Set the pieces on the rack, skin side up, without touching.
5
Bake for 40 to 45 minutes, until the coating is deep golden and the thickest part of the meat reads 165°F.
6
Rest the chicken on the rack for 5 minutes before serving so the crust sets.