- 6
Ingredients
- 6 6 6 single chicken breasts, bone in, skin on, cut in half crosswise
- 6 6 6 chicken thights, bone in, skin on
- 4 4 4 Tbsp cooking oil
- 1/4 oil spray (or 1/4 c butter)
- Marinade
- 1 1 1 qt buttermilk
- 1 1 1 tsp paprika
- 1 1 1 tsp salt
- 1 1 1 tsp garlic powder
- 1/4 1/4 1/4 tsp cayenne pepper
- Coating
- 4 4 4 c panko
- 2 1/2 2 1/2 1/2 tsp salt
- 1 1 1 tsp powdered thyme
- 1 1/2 1 1/2 1/2 tsp paprika
- 3/4 3/4 3/4 tsp powdered mustard
- 1 1/2 1 1/2 1/2 tsp garlic powder
Preparation
Step 1
Mix marinade ingredients. In a large bowl, pour buttermilk mixture over chicken. Stir, cover and refrigerate for a minimum of 4 hrs or overnight.
Preheat oven to 400 deg. Grease a large baking pan with 4 Tbsp cooking oil. Set aside.
Place coating ingredients in a large bowl. Mix thoroughly. Remove 1 cup of the coating mix to a smaller bowl. Using tongs, lift the chicken, piece by piece, and dredge it through the coatingin the smaller bowl, using your hands if necessary to make the crumbs adhere. As the crumbs in the smaller bowl reduce and start clumping together, refresh them from the coating mix from the bigger bowl. Place chicken pieces, skin side up, on the baking sheet. Gently spray the top of the chicken with cooking oil or lightly drizzle the chicken pieces with melted butter. Bake for 45 to 60 minutes, until the chicken is golden brown and thoroughly cooked.
Chill the chicken, uncovered, overnight in the refrigerator. This helps keep the chicken crisp. Pack in rigid plastic containers, placing a piece of wax paper, parchment paper between the chicken and the lid.