Crispy Oven-Fried Chicken
“The key to tender, delicious fried chicken is a good long soak in buttermilk. As it turns out, the same holds true for this roasted version of fried chicken. What’ll you end up with is moist, delicious chicken on the inside, with a crunchy, cripsy coating.”
1/3 cup 1 percent buttermilk
1/4 cup finely chopped fresh chives
1 teaspoon Dijon mustard
1/4 teaspoon hot sauce
4 bone-in chicken breasts (about 12 ounces each)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup dried breadcrumbs
In a medium bowl, whisk together the buttermilk, chives, mustard and hot sauce. Remove the skin from the chicken breasts, add the chicken to the bowl, and let it soak for at least 30 minutes or overnight.
Preheat the oven to 425 degrees. Spray a rimmed baking sheet with cooking spray.
Remove the chicken from the marinade and season it with salt and pepper. Place the breadcrumbs in a wide, shallow bowl. Dip the chicken into the breadcrumbs and toss well to coat. Place the chicken on the prepared baking sheet. Spray the chicken generously with cooking spray and bake until it is just cooked through, 25 to 30 minutes.
— Recipe adapted from “From Mama’s Table to Mine: Everybody’s Favorite Comfort Foods at 350 Calories or Less” by Bobby Deen (Ballantine Books, 2013)
Notice about comments:
The Post and Courier is pleased to offer readers the enhanced ability to comment on stories. Some of the comments may be reprinted elsewhere in the site or in the newspaper. We ask that you refrain from profanity, hate speech, personal comments and remarks that are off point.