Touchdown Oven Fried Chicken |
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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This is an easy and delicious way to make fried chicken. I've made this numerous times and everyone loves it. It's good warm or at room temperature. **NOTE: The prep time is impressive, but it involves letting the chicken soak in its lovely buttermilk and spice bath for at least 3 hours (and up to 24 hrs. Read more . - which I highly suggest, it's better for the wait.) Also, after you bread the chicken, it needs to sit for 30 minutes before baking. This allows the crust to set up nicely **NOTE 2: Don't be alarmed by the amount of hot pepper sauce in the marinade... the chicken will pick up only a whisper of heat. Move over...let's watch the game and eat! Enjoy. (Original recipe from the June 2000 Bon Appétit.) Ingredients:
chicken and marinade |
1 1/4 cups buttermilk |
1/4 cup extra-virgin olive oil |
3 tablespoons to 1/2 cup or more of frank's redhot sauce |
2 tablespoons dijon mustard |
2 garlic cloves, minced |
1 teaspoon salt |
1/2 teaspoon cracked black pepper |
1 large onion, sliced |
12 chicken pieces (breasts, thighs and drumsticks) with skin and bones |
crust/breading |
1/4 cup all purpose flour |
1 cup dry unseasoned breadcrumbs (can use panko) |
1/2 cup freshly grated parmesan cheese |
2 teaspoons dried thyme |
1 teaspoon paprika (i like smoked paprika) |
1/2 teaspoon cayenne pepper (i always add more because i love cayenne - even though it really doesn't add a lot of heat) |
1 teaspoon salt |
1 teaspoon cracked black pepper, or to taste |
3 tablespoons butter, melted |
Directions:
1. Whisk buttermilk, oil, hot pepper sauce, mustard, garlic, 1 teaspoon salt and 1/2 teaspoon pepper in large bowl to blend well.
2. Add onion, then chicken and turn to coat. Cover; chill at least 3 hours or up to 1 day, turning chicken occasionally. *NOTE: I prefer letting the marinade process go for one day and I put the prepared marinade and chicken into a large zip bag. It makes it easier to turn the chicken.
3. Place racks on 2 large rimmed baking sheets. **NOTE 2: Line the baking sheets with aluminum foil to make your life easier. And spray the racks with PAM, as the chicken tends to stick to the rack a bit. Not bad, but it does.
4. Whisk breadcrumbs, cheese, flour, thyme, paprika, cayenne and 1 teaspoon salt in large baking dish (I use a large zip bag) to blend.
5. Remove chicken from marinade, allowing excess to drip off.
6. Add chicken to breadcrumb mixture and turn to coat completely.
7. Arrange chicken, skin side up, on racks on baking sheets. **Let stand 30 minutes.
8. Preheat oven to 425°F.
9. Drizzle butter over chicken. Bake until crisp, golden and cooked through, about 50 minutes.
10. Serve warm or at room temperature.
11. Hope your favorite team wins! Rahhh....enjoy. =)
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