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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
4 bone-in chicken breast halves or legs |
1 egg white |
1/2 cup(s) buttermilk 1c buttermilk=1c milk + 1tbsp white vinegar) |
1/2 cup(s) flour |
1 teaspoon(s) paprika |
1 teaspoon(s) dried thyme |
1 teaspoon(s) oregano |
1 teaspoon(s) salt |
1/2-1 teaspoon(s) cayenne pepper |
2 tablespoon(s) vegetable oil |
Directions:
1. Preheat oven to 425F. Place a rack on a broiling pan or baking sheet
2. lined with foil for easy cleanup. Remove skin and any clinging fat
3. from chicken and discard.
4. In a medium-sized bowl, whisk egg white with buttermilk. For easy
5. dipping, pour into a pie plate. Measure flour, baking powder and
6. seasonings into a paper or plastic bag. Close top and shake gently to
7. mix.
8. Dip a piece of chicken into the buttermilk mixture, then place in the
9. bag. Close top and gently shake to evenly coat chicken. Place on rack.
10. Repeat with remaining chicken, 1 piece at a time. Discard any flour
11. mixture that does not cling to chicken. Do not sprinkle any remaining
12. flour mixture over chicken. Using a pastry brush, lightly brush or dab
13. oil over flour coating on chicken to ensure a crispy crust.
14. Place in centre of oven until coating is crisp and golden, from 40 - 45 minutes.
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