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Tuesday, 30 June 2015 15:29

Oven-Fried Chicken

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Southerners may grunt and grumble about the travesty of “fried” chicken not being cooked in big skillets of melted lard, but we’d bring this crispy, succulent bird to a church potluck without batting an eye.

A long soak in buttermilk spiked liberally with hot sauce both tenderizes and flavors the meat, while the spiced panko provides a layer of captivating crunch. We won’t go as far as to say you won’t taste the difference. Properly fried chicken has a depth of flavor that stretches straight to your soul. But we can say with confidence that this chicken hits the spot.

Ingredients

2 cups buttermilk

1/4 cup red hot pepper sauce

1 pound chicken drumsticks and thighs

2 cups panko bread crumbs

1/2 teaspoon garlic salt

1/2 teaspoon smoked paprika

1/2 teaspoon salt

1/2 teaspoon black pepper

1/8 teaspoon cayenne

 

How to make it

Step 1: Combine the buttermilk and hot sauce in a large bowl or a sealable plastic bag. Add the chicken and turn to coat. Cover the bowl or seal the bag and marinate in the refrigerator for at least one hour and up to 12.

Step 2: Preheat the oven to 450°F. In a bowl, combine the bread crumbs with the spices. Working one piece at a time, remove the chicken from the buttermilk marinade and dip into the bread crumbs to thoroughly coat. When breading food, it’s best to use one hand for the dry element and one for the wet.

Step 3: Place the breaded chicken on a nonstick baking sheet. Bake for about 20 minutes until browned and crisp on the outside and cooked all the way through.

 

Nutritional Information

Oven-Baked Chicken
Calories 310
Fat 7 g
Saturated Fat 2.5 g
Sodium 710 mg

VS.

KFC Extra Crispy Thighs (2)
Calories 680
Fat 48 g
Saturated Fat 10 g
Sodium 1,560 mg

Source: Eat This Not That eatthis.com/oven-fried-chicken