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Prep Time: 480 Minutes Cook Time: 45 Minutes |
Ready In: 525 Minutes Servings: 4 |
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Plan ahead the chicken needs to marinate for 8 hours or up to 24 hours. Although I have used 2 tablespoons Louisana hot sauce, you can add in more if desired, trust me the chicken will not be overly spicy! Ingredients:
1 1/2 cups buttermilk |
1/2 cup olive oil |
2 tablespoons louisanna hot sauce (can use more!) |
2 tablespoons dijon mustard |
1 tablespoon fresh minced garlic |
1 teaspoon salt |
black pepper |
1 small onion, sliced |
10 pieces chicken (skin and bones left on) |
1 cup dry breadcrumbs |
1/3 cup grated parmesan cheese |
black pepper |
1/4 cup flour |
2 teaspoons dried thyme (rubbed between fingers to release flavor) |
1/2 teaspoon paprika |
1/4 teaspoon cayenne pepper (can use more!) |
1 teaspoon salt |
6 tablespoons melted butter (can use olive oil) |
Directions:
1. In a large bowl mix together buttermilk, oil, hot pepper sauce, Dijon mustard, fresh garlic, 1 tsp salt and black pepper (I use about 1/2 tsp freshly ground black pepper) whisk to combine well, then add in the onion.
2. Add in the chicken pieces and turn to coat thoroughly with the mixture.
3. Cover and refrigerate for 8-24 hours, turning the chicken pieces occasionally.
4. Place a rack (I use a cookie rack, it fits perfectly!) on a 15 x 10-inch baking sheet.
5. In a bowl mix together breadcrumbs, Parmesan cheese, flour, thyme, paprika, cayenne and 1 teaspoon salt.
6. Remove the chicken from the marinade (discard marinade) letting any excess to drip off (do not leave any onions slices on the chicken, discard with marinade).
7. Add in the chicken pieces to the breadcrumb mixture, and turn to coat the chicken evenly on all sides.
8. Arrange the chicken on the rack that is on the baking sheet (skin side up).
9. Let stand for around 30 minutes.
10. Set oven to 425° (let oven heat up for 10 minutes, oven must be HOT!).
11. Drizzle the melted butter on top of the chicken pieces.
12. Bake until crisp and golden brown about 45-50 minutes.
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