Spicy Oven Fried Chicken

Jessica Dayon

By
@tjdayon

This recipe is originally from Bon Appetit magazine in the 1990's. It is so delicious that I have continued to make it since I originally tried it. It's also simple to make. I marinade the chicken the night before and also make the bread crumb mixture the night before. Then when I come home from work, all I have to do is bread the chicken and bake it.


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Serves:

4-6

Cook:

45 Min

Ingredients

1 1/4 c
buttermilk
1/4 c
canola oil
3 Tbsp
hot pepper sauce
2 Tbsp
dijon mustard
2
cloves garlic, minced
2 tsp
salt, divided
1/2 tsp
pepper
1
large onion, sliced
12
chicken tenders, or chicken breasts sliced into 12 equal pieces
1 c
breadcrumbs
1/3 c
grated parmesan cheese
1/4 c
flour
2 tsp
dried thyme
1/2 tsp
paprika
1/2 tsp
cayenne pepper
3 Tbsp
butter, melted

Directions Step-By-Step

1
Combine buttermilk, oil, hot pepper sauce, mustard, garlic, 1 teaspoon salt and ½ teaspoon pepper in large zip-top plastic bag. Add onion, then chicken and mix to coat. Put the plastic bag in a bowl (to catch any leaks) in the refrigerator and marinade for at least 3 hours or up to 1 day, turning chicken occasionally.
2
Combine breadcrumbs, cheese, flour, thyme, paprika, cayenne and 1 teaspoon salt in large baking dish to blend. Remove chicken from marinade, allowing excess to drip off. Add chicken to breadcrumb mixture and turn to coat completely. Arrange chicken on baking sheets. If desired, you can arrange the chicken on racks on baking sheets.
3
Preheat oven to 425°F. Drizzle butter over chicken. Bake until crisp, golden and cooked through, about 45 minutes. Serve warm or at room temperature.

About this Recipe

Course/Dish: Chicken, Marinades