Oven-Fried Chicken
serves 2-4
Recipe from cookthink
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ingredients
1 whole chicken, cut into pieces
3 cups low-fat buttermilk
Salt and pepper
1 teaspoon cayenne pepper
1 teaspoon paprika
3 cups panko bread crumbs
timer
prep: 20 minutes
total: 3 hours
tools
large bowl
colander
large sheet pan (or baking sheet)
optional: wire rack
tongs
digital, instant-read meat thermometer
instructions
1. Put the chicken pieces in a large bowl and cover them with the buttermilk. Cover with plastic wrap and refrigerate for at least 2-3 hours, preferably longer.
2. When you're ready to start cooking, preheat the oven to 400F and put the rack in the lower position. Drain the chicken in a colander and season the pieces generously all over with the salt and pepper. Sprinkle the pieces lightly with cayenne pepper and paprika.
3. Put the panko in a large baking dish and dredge each piece in it, being sure to cover the pieces completely. Gently shake off the excess panko.
4. Put the chicken skin side-up on on sheet pan with plenty of room between the pieces. (Putting the chicken on a wire rack with the pan underneath will make the bottom part of the chicken crisper.) Cook the chicken, turning once, until deep golden brown, 15-25 minutes per side. The internal temperature should measure 160F in the thickest part of the thighs.
