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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. Ingredients:
4 chicken quarters |
1/2 c buttermilk |
1 tbsp dijon mustard |
1 tbsp vegetable oil |
1 tbsp hot sauce |
1 tsp garlic powder |
1 tsp onion powder |
1/2 tsp 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 flour |
2 tbsp parmesean cheese |
salt and pepper to taste |
1-2 tbsp melted butter |
Directions:
1. In a large sealable plastic bag, mix buttermilk, mustard, oil, hot sauce, garlic powder, onion powder, salt, and pepper to blend.
2. Add chicken and marinate, at least 4 hours or overnight.
3. In a shallow dish, thoroughly mix bread crumbs, paprika, cayenne pepper, Italian seasoning, flour, and cheese.
4. Remove chicken from the marinade and dredge in breadcrumb mixture.
5. Let sit for 30 minutes on a baking rack. (Put a foil-covered tray underneath to catch the crumbs and drippings.)
6. Just before baking, drizzle melted butter over the chicken pieces.
7. Bake at 425 degrees F for 45 minutes, or until crust is golden and crispy.
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