Here is another great recipe from recipezaar.com. This is some really finger lickin' good chicken with a fried coating made in your oven (no standing and frying over hot, stinky oil!)
Mark's words in between mouthfuls were: "you should keep this recipe- it's good." So there you have a ringing endorsement from the man himself. Also, it passed the picky kid test with Simon yelling "chicka! chicka!"
I would say it's a little labor-intensive, by my standards, but just looking at this photo makes me want to fix it again! So here's the recipe:
- 1 1/4 cups buttermilk
- 1/4 cup olive oil
- 3 tablespoons Dijon mustard
- 2 cloves garlic, minced
- 2 tablespoons hot pepper sauce
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 large onion, sliced
- 10-12 chicken pieces
- 1 cup unseasoned breadcrumbs
- 1/3 cup parmesan cheese
- 1/4 cup flour
- 2 teaspoons thyme
- 1 tsp. salt
- 1/2 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1/2 cup melted butter
1Whisk buttermilk, oil, hot pepper sauce, mustard, garlic, 1 tsp salt and 1/2 teaspoon pepper in a large bowl.
2Add the onion and then the chicken turning to coat each piece with the marinade.
3Cover; chill at least three hours or up to one day turning the chicken occasionally.
4Combine breadcrumbs, cheese, flour, thyme, paprika, cayenne and 1 tsp salt in a large baking dish.
5Remove the chicken from the marinade and roll in the breadcrumb mixture.
6Set chicken on a rack to dry for about 30 minutes.
7Preheat oven to 400F degrees.
8Place chicken in large baking dish, and pour butter over each piece of chicken.
9Bake until crisp and brown, approximately 50 minutes or until juices are no longer pink and run clear.
Just a few notes:
I never follow a recipe exactly as stated, so I changed a few things. I eliminated the drying time after you coat it- 'cause it was late and we were hungry! I also did not add hot pepper sauce, or thyme. I was out, but I think you can play with the seasonings in the coating a little. I used onion powder, not chopped onions in the marinade, and also added garlic and onion powder to the bread crumb mixture. ( I ran out of coating for 5 drumsticks and 5 thighs, so use 2 cups bread crumbs, I say.) Also, be smarter than me and COAT YOUR PAN WITH FOIL before you bake. Unless you want to spend a fun evening scraping burnt, greasy chicken bits off your pan. I would like to try this with skinless chicken next time, I think the butter might be enough to form a crust on the chicken. Anyway, it would be great with coleslaw or potato salad for a family dinner. Yum yum!