Buttermilk Oven "Fried" Chicken

By ctaubenheim

NOTE: This needs to marinate for 6-8 hours (Preferably overnight)

Ingredients

• CHICKEN INGREDIENTS:
• 8 Chicken Drumsticks (about 3 1/2oz each), skinned
• 1/2 tsp kosher salt
• 1/2 tsp sweet paprika
• 1/2 tsp poultry seasoning
• 1/4 tsp garlic powder
• 1/8 tsp freshly ground black pepper
• 1 cup buttermilk
• Juice of 1/2 lemon
• Cooking spray or oil mister coating
• COATING INGREDIENTS:
• 2/3 cup panko bread crumbs
• 1/2 cup crushed conflake crumbs
• 2 Tbsp grated Parmesan cheese
• 1 1/2 tsp kosher salt
• 1 tsp dried parsley flakes
• 1 1/2 tsp sweet paprika
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/4 tsp chili powder

Preparation

Step 1

CHICKEN: In a medium bowl, season the chicken with the salt, paprika, poultry seasoning, garlic powder, and black pepper. Pour the buttermilk and lemon juice over the chicken and refrigerate for 6 - 8 hours, preferably overnight.

COATING: In a shallow bowl, combine the panko, cornflake crumbs, Parmesan, salt, parsley, paprika, onion powder, garlic powder, and chili powder. Remove the chicken from the buttermilk, dredge each piece in the crumb mixture, and put the pieces onto the prepared baking sheet. Spray the tops of the chicken with oil. Bake until golden brown and cooked thru, 40 to 45 minutes.

Per serving (2 drumsticks)
Cal: 294
Fat 8.5 g
Saturated Fat 2.5g
Cholesterol 182 mg
Carbs 12g
Sodium 709 mg