This chicken taste so good and is tender and juicy. I got this out of a Taste of the South magazine. I marinated longer than it says, I will give you the recipe their way and a few changes I made and then you can do it your way.

 

Buttermilk Oven Fried Chicken

Prep Time 3 hours 20 minutes
Cook Time 45 minutes
Total Time 4 hours 5 minutes

Ingredients

  • 1 1/2 cups buttermilk
  • 1 tablespoon hot sauce I put about 1 teaspoon or less
  • 1 teaspoon kosher salt
  • 1 1/2 teaspoons ground black pepper divided
  • 2 pounds skinless chicken thighs
  • 1 cup finely grated Parmesan cheese
  • 1/2 cup panko Japanese bread crumbs
  • 1 teaspoon chopped fresh thyme 1/4 dry thyme
  • 3/4 teaspoon ground paprika

Instructions

  • In a large bowl, combine buttermilk, hot sauce, salt, and 1 teaspoon pepper. Add chicken. Cover, and refrigerate for 3 hours ( I did for 6 and was fine).
  • Preheat oven to 400. Line a baking sheet with parchment paper( foil would work better); set aside.
  • In a medium bowl, combine cheese, bread crumbs, thyme, paprika, and remaining 1/2 teaspoon pepper.
  • *Working with one piece at a time, remove chicken from liquid. Dredge in bread-crumb mixture, turning to coat evenly. ( It works best if you only use a little of the bread crumbs at a time because then they don't get wet). Place coated chicken on prepared baking sheet.
  • *Bake until golden brown 40 to 45 minutes.

 

This chicken taste so good and is tender and juicy. I got this out of a Taste of the South magazine. I marinated longer than it says, I will give you the recipe their way and a few changes I made and then you can do it your way.

Categories: Chicken

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