Crispy Oven-Fried Chicken

By dette

The key to tender, delicious fried chicken is a good long soak in buttermilk. As it turn out, the same holds true for this roasted version of fried chicken. What you'll end up with is moist, delicious chicken on the inside, with a crunchy, crispy coating. That's exactly what I look for when I'm craving fried chicken.

Ingredients

• 1/3 c 1% buttermilk
• 1/4 c. finely chopped fresh chives
• 1 tsp dijon mustard
• 1/4 tsp hot sauce
• 4 bone-in chicken breasts (about 12 oz each)
• 1/2 tsp salt
• 1/2 tsp freshly ground black pepper
• 1/2 c dried bread crumbs

Details

Servings 4
Preparation time 40mins
Cooking time 70mins

Preparation

Step 1

In a medium bowl, whisk together the buttermilk, chives, mustard, and hot sauce. Remove the skin from the chicken brests, add the chicken to the bowl, and let it soak for at least 30 minutes or overnight.

Preheat the oven to 425. Spray a rimmed baking sheet with cooking spray.

Remove the chicken from the marinade and season it with salt and pepper. Place the bread crumbs in a wide, shallow bowl. Dip the chicken into the bread crumbs and toss well to coat. Place the chicken on the prepared baking sheet. Spray the chicken generously with cooking spray and bake until it is just cooked through, 25-30 minutes.

To make this dish just a little more decadent without adding too many more caloies, I like to grate some Parmesan or pcorino Romano into my bread crumbs. About 2 tablespoons should give you a nice cheesy flavor in your crust.

fat 10g; calories 342; protein 51g; carb 11g; fiber 1g; sodium 268 mg