Spicy Buttermilk Oven-Fried Chicken

By sunriseko

Ingredients

• 1 1/4 cups buttermilk
• 1/4 cup olive oil
• 4 tablespoons TABASCO® brand Original Red Sauce, divided
• 2 tablespoons Dijon mustard
• 2 cloves garlic, minced
• 2 teaspoons salt, divided
• 12 chicken pieces (breast, thighs and drumsticks) with skin and bones
• 1 cup dry unseasoned bread crumbs
• 1/3 cup grated Parmesan cheese
• 1/4 cup yellow cornmeal
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• 3 tablespoons butter, melted

Details

Servings 6
Adapted from tabasco.com

Preparation

Step 1

Preparation

Whisk together buttermilk, olive oil, 3 tablespoons TABASCO® Sauce, mustard, garlic, and 1 teaspoon salt in a large bowl. Add chicken; turn to coat. Cover. Chill at least 3 hours or up to 24 hours, turning chicken occasionally.

Preheat oven to 425º F.

Place wire racks on two large-rimmed baking sheets. Blend bread crumbs, Parmesan cheese, cornmeal, cumin, paprika and remaining 1 teaspoon salt in large baking dish. Remove chicken from marinade, allowing excess to drip off. Discard marinade. Add chicken to breadcrumb mixture; turn to coat completely. Arrange chicken skin side up on wire racks on baking sheets. Let stand 30 minutes.

Combine melted butter and remaining 1 tablespoon TABASCO® Sauce. Drizzle over chicken. Bake until crisp, golden and cooked through, about 50 minutes. Serve warm or at room temperature.

Makes 6 servings.