 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
Love this recipe! A family favorite and perfect for the lunch box. Ingredients:
1 1/2 cups buttermilk |
2 teaspoons kosher salt, divided |
1 teaspoon fresh ground black pepper, divided |
1 whole young roasting chickens, cut into 8 pieces |
1 1/2 cups breadcrumbs |
3/4 cup flour |
3/4 cup cornmeal |
3/4 teaspoon chili powder |
1/4 teaspoon paprika |
Directions:
1. The night before: Mix buttermilk with 1 teaspoon salt and 1/2 teaspoon pepper. Marinate chicken in the buttermilk mixture overnight in the refrigerator.
2. The next day: Combine the bread crumbs, flour, cornmeal, chili powder, paprika, and remaining salt and pepper in a large bowl. Mix well.
3. Remove chicken from the marinade and roll in the breadcrumb mixture. If it’s very wet, place chicken on a cooling rack set over a cookie sheet and allow to dry in the refrigerator for 1 to 3 hours. (See Note, below.)
4. Heat the oven to 350 degrees F.
5. Place the chicken directly on a cookie sheet and bake 30 to 45 minutes, to an internal temperature of 165 degrees (check a few pieces with an instant-read thermometer).
|
|