Crispy Oven-Fried chicken

By sandy_h

Cooking Light January/February 2018

Ingredients

• 1 1 1 qt whole buttermilk
• 1 1 1 Tbsp kosher salt
• 2 2 2 tsp hot sauce (such as Tabasco)
• 3 3 3 lb assorted skinless, bone-in chicken pieces (thighs and drumsticks; breasts cut in half crosswise)
• Cooking spray
• 1 1/2 1 1/2 1/2 cups panko (Japanese breadcrumbs)
• 3/4 3/4 3/4 cup whole-wheat flour
• 2 2 1/2 oz finely grated fresh Parmigiano-Reggiano cheese (about 1/2 cup)
• 1 1 1 tsp garlic powder
• 1 1 1 tsp onion powder
• 1 1 1 tsp sweet paprika

Preparation

Step 1

Combine first 3 ingredients in a large bowl; stir until salt dissolves. Add chicken; submerge to fully coat with buttermilk mixture. Cover bowl. Refrigerate 8 hours (or at least 2 hours and up to 24 hours).

Preheat oven to 400.

Place a wire rack on a baking sheet; coat rack with cooking spray. Combine panko and remaining ingredients in a large bowl; stir well. Remove chicken from marinade, one piece at a time, letting excess drip off; dredge in panko mixture to coat. Place coated chicken on prepared rack. Repeat with remaining chicken and panko mixture. Spray coated chicken with cooking spray. Place chicken in oven; bake at 400 for 30 minutes or until browned and meat is done. Let stand 10 minutes; serve.