Oven Roasted Crispy Chicken |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 2 |
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By chef Susan Spicer of Bayona in New Orleans. Easy, tasty, crispy and sooo much less fat than frying! Prep time includes marinating time. Ingredients:
1 cup buttermilk |
2 tablespoons water |
1 egg |
1/2 teaspoon garlic, minced |
1 teaspoon chili powder |
1/2 teaspoon salt |
8 pieces chicken |
1 cup breadcrumbs |
1 tablespoon olive oil |
1 tablespoon butter, melted |
1/2 teaspoon paprika |
1 teaspoon thyme leaves, chopped |
1/2 teaspoon salt |
Directions:
1. Mix first six ingredients together. Toss a cut-up whole chicken (8 pieces - two breasts, two thighs, two legs, two wings) in buttermilk mixture and refrigerate covered for at least 1/2 hour.
2. Mix together the remaining ingredients in a shallow dish. Dip the chicken in breadcrumb mixture and place on a foil-lined baking pan.
3. Place in a preheated 375 F degree oven and cook for about 40.
4. minutes or until the chicken is golden brown and cooked through (it is cooked through when you pierce with a knife and the juices are running clear).
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