Chicken oven fried

By mhyde

Ingredients

• 1 whole chicken, cut into 10 pieces, wings reserved for another use
• 1/4 cup low-fat buttermilk
• 1 garlic clove, minced
• Salt and pepper
• 6 slices whole-wheat bread
• 3 tablespoons vegetable oil

Preparation

Step 1

Using paper towels to help you grip, remove skin from the chicken, and discard. Toss chicken pieces with buttermilk, garlic, 2 teaspoons salt, and 1 teaspoon pepper. Let marinate at room temperature for 30 minutes or in refrigerator overnight.

Preheat oven to 425 degrees Fahrenheit. In a food processor, pulse bread until coarse crumbs form. Transfer crumbs to a rimmed baking sheet, and toss with oil. Bake crumbs until golden, 8 to 12 minutes, tossing twice during cooking process. Transfer to a large bowl. Set a wire rack over the same baking sheet.

Working one piece at a time, remove chicken from buttermilk, allowing excess to drip off, and coat in breadcrumbs, pressing to adhere. Transfer to prepared rack. Repeat with remaining chicken pieces. Bake, without turning, until fully cooked, 30 to 40 minutes. If browning too quickly, tent with aluminum foil. Serve.