Mrs. Goodall's Best Ever Spicy Oven-Fried Chicken

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"I love this chicken recipe--after messing around with oil fried chicken, I found this recipe and it's exactly what I was looking for, darn close to "real" fried chicken without the hassle of oil frying. There is marinating time, but otherwise super easy. Don't be intimidated by th amount of hot pepper sauce in the marinade, the chicken will pick up only some of the heat."

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Ingredients

  • Marinade:
  • 1 1/4 cups buttermilk
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons hot pepper sauce
  • 2 tablespoons Dijon mustard
  • 2 garlic cloves, minced
  • 2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1 large onions, sliced
  • 12 chicken pieces, with skin and bones ( breasts, thighs and drumsticks)
  • ..................................................
  • Coating:
  • 1 cup dry unseasoned breadcrumbs
  • 1/3 cup freshly grated parmesan cheese
  • 1/4 cup flour
  • 2 teaspoons dried thyme
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 3 tablespoons butter, melted

Preparation

Step 1

Whisk buttermilk, oil, hot pepper sauce, mustard, garlic, 1 teaspoon salt and 1/2 teaspoon pepper in large bowl to blend well. Add onion, then chicken and turn to coat.

Cover, chill at least 3 hours or up to 1 day, turning chicken occasionally. I usually get a big gallon ziploc bag and place the marinade and chicken in the bag.

Place racks on 2 large rimmed baking sheets. Whisk breadcrumbs, cheese, flour, thyme, paprika, cayenne and 1 teaspoon salt in large baking dish to blend.

Remove chicken from marinade, allowing, excess to drip off. Add chicken to breadcrumb mixture and turn to coat completely. Arrange chicken, skin side up, on racks on baking sheets. Let stand 30 minutes.

Preheat oven to 425°F Drizzle butter over chicken. Place chicken in oven and bake until crisp, golden and cooked through about 50 minutes. Serve warm or at room temperature.
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REVIEWS:

This is from a June 2000 Bon Appetit and I have been making it ever since I saw it in the magazine. It is excellent. To get the coating crispier, use panko bread crumbs. Excellent recipe. Thanks!

My son refused to eat this. I started marinating it this morning. I loved coating it and letting it rest on the racks. I had never done that before and that is a neato bandido trick. I really did not like the crust. To me it was kind of like shake and bake. So, I think if I do this again, I am going to have to figure out a different coating.

This was very good. I also used boneless, skinless chicken thighs and used spray margarine to reduce fat. I baked on a rack, and the tops got crispy but the bottoms were kinda soggy (still tasted great, however!). Next time I place directly on the baking sheet in hopes of the bottoms getting a little crispier. An easy make ahead dinner for weeknights.
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Sorry, But would not make this again.Seems like there is so much going on the taste of the chicken was gone.Made no changes, but the crust was a bit soggy.

THis was wonderful!! Thank you so much for sharing! I wouldn't change a thing! :)

Fabulous!! I followed the recipe exactly as written and it turned out perfectly. I surely didn't miss the clean up from the traditional fried chicken!! Thanks for this wonderful, and great tasting, alternative. :-)

Wow. This was the best oven-fried chicken I have ever had. I've never used buttermilk before, but it must be the reason this chicken was so juicy on the inside yet nice and crispy on the outside. I split the recipe in half and used drumsticks, letting them marinate for just under 24 hours. Like someone else suggested, I sprayed the chicken with Pam instead of using butter. My boyfriend and I had these with roasted potatoes and green beans, and I can't wait for the leftovers! I took a few pictures of it, so I will try to post those soon. Thanks for such a great recipe.

Not being a huge fried chicken fan, I never tried this, but my husband loved it and actually thanked me for trying this one. He used to love Banquet's spicy fried chicken, but that is no longer available. According to him, this produces a similar flavor with a much better fat content. I used only thighs as he likes dark meat, but if I were to make it again, I might also use breasts so that I may like it also. Thanks for a healthier version!

This is so good! I used chicken legs that I separated in drumstick & thighs, removed the skin and folowed your recipe. I cooked with potato wedges.What a treat! This will be our new Oven Fried chicken,Thanks so much for sharing this one. Rita

We thought the flavor of this chicken was at least ten stars, and we'll definitely have it again. However, the oven temperature of 425 is well past the smoke point of butter, and the entire house filled with smoke! I hadn't thought about that ahead of time, so things were pretty smoky before I turned the oven down! I think that I'll use something other than butter the next time rather than cook it at a lower temperature. Perhaps, if the chicken has skin on it, as ours did, one wouldn't even need the extra fat. Anyway, it was very tasty and not at all too hot.

I too used skinless boneless breasts and it worked fine. We loved the crisp coating with the moist chicken inside. I used panko crumbs in place of plain breadcrumbs and they crisped up beautifully. I am sure that this recipe used with bone in and with skin on pieces it would be ral close to the real commercial fried chicken only much much healthier. I served ours with a tossed salad and jacket baked potatoes. Thanks for a keeper :)

Made this chicken today with all boneless, skinless chicken breasts and my family couldn't get enough. This is a winner! Thanks for posting!

WOW! Fantastic marinade and very tasty coating. But wait, there's more! I followed the recipe EXCEPT I used skinless thighs, and replaced the butter with buttery cooking spray, which I sprayed on the coated meat, thus cutting the fat considerably. Then I cooked it right on a baking sheet sprayed with cooking spray and baked 375* for 45 minutes. This tasted rich and SO GOOD, and we didn't miss the skin at all! It was spicey and wonderful, and I will be making this recipe forever. Thanks Mrs Goodall, my Seattle neighbor!

We loved this chicken. I followed the recipe exactly. It is very well written and easy to follow. Just the right amount of "heat". I served this with a salad and garlic buttermilk mashed potatoes. Great, we all enjoyed!





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