Mmmmm….. fried chicken! Who doesn’t love the taste…. and hate the mess? I don’t mind deep frying things like doughnuts, mashed potato clouds, hush puppies…. but chicken and fish are messy, and you can’t reuse the oil. (Some would argue you can, but… come on!) I still do fry it sometimes, like if we are taking it cold the next day for a picnic, or because my sweet hubby requests it. I either use my small Fry Daddy if it’s just for us, or my ginormous cast iron frying pan for a crowd of people…. and chickens. But this oven recipe is so good, and so close to the real thing, you will make it a go-to recipe again and again.
Typically I use drumsticks and thighs, bone-in and skin on. This recipe will make 8 pieces but it is easy to adjust up or down, whatever you need.
A step I believe just cannot be skipped for any fried chicken (well you can but why would you??) is to put the pieces of chicken in a resealable zippy bag and pour in enough whole buttermilk to cover them. Seal the bag, give it a good shake and a couple of turns, and put it in the fridge for at least 1 hour and no longer than 12 hours. This creates incredibly flavorful, moist meat.
When you’re ready, get 3 large shallow bowls out and line them up. In the first, put 1C all purpose flour, 1-1/2t black pepper, 1-1/2t Kosher salt, 1t paprika, 1/2t onion powder, 1/2t garlic powder, and 1/4t cayenne pepper. Mix well. In the second dish, crack 2 eggs and beat them with a fork. In the third dish, put 2C Panko breadcrumbs. Line a large rimmed baking sheet with heavy foil and spray lightly with cooking spray. Preheat the oven to 375.
Take the chicken pieces out of the buttermilk one at a time, shaking off excess milk. Dredge the piece in the flour, coating well. Dip into the egg, allow excess to drip off. Then roll this very happy chicken piece in the Panko crumbs, pressing to adhere to all surfaces. Place skin side up on the prepared pan. Repeat with remaining soon to be very happy chicken pieces.
Now, melt one stick of butter. Put it in a small measuring cup with a spout and drizzle all over the chicken pieces. Don’t soak them, just drizzle them.
Put the pan in the oven and bake about 45 minutes, til they are done. They will be nice and crispy and the juices run clear when fully cooked. My family loves this with mashed potatoes and corn. Come to think of it, they love everything with mashed potatoes and corn! I love this fried chicken with green beans slow cooked all day with onion and sliced salt pork. Another fabulous recipe for another day! But really, it goes with everything! Ball up that foil and throw it away, because…. wait for it….. clean-up is a total breeze!
I hope you enjoy this recipe for fried chicken awesomeness! P.S. It is also darn delicious cold the next day. IF you have any left over!
Have a wonderful day!