Oven-”Fried” Chicken

This oven-“fried” chicken recipe offers a clever and healthier twist on the classic fried chicken, providing the satisfying crunch of the traditional dish without the excess fat and mess of deep frying. By using a combination of buttermilk and bread crumbs, this recipe creates a golden, crispy exterior while retaining the juicy tenderness of the chicken inside. With a preparation time of just 50 minutes, this dish is a perfect choice for a quick and delicious weeknight meal or a delightful family dinner.

MAKES: 4 servings

TIME: 50 minutes

INGREDIENTS:

• 1 cup buttermilk
• 1 teaspoon paprika (optional)
• 1/2 teaspoon cayenne, or less to taste, or freshly ground black pepper
• 1 1/2 teaspoons salt
• 1 whole chicken, 3 to 4 pounds, trimmed of excess fat and cut into 8 pieces, or any combination of parts
• 2 cups panko or bread crumbs, preferably fresh
• Neutral oil, like grapeseed or corn, as needed

INSTRUCTIONS:

1. Prepare the Buttermilk Mixture: In a large bowl, mix together the buttermilk, paprika (if using), cayenne or black pepper, and salt. Add the chicken pieces to the bowl and let them soak in the buttermilk mixture for a few minutes. This will help to tenderize the chicken and infuse it with flavorful spices.
2. Prepare the Bread Crumbs: While the chicken is soaking, place the panko or bread crumbs on a plate or in a shallow dish. Brush a baking sheet with the neutral oil to prevent sticking.
3. Coat the Chicken: Take each piece of chicken from the buttermilk mixture and coat it in the bread crumbs. Press the bread crumbs onto the chicken to ensure they adhere well, providing that delightful crunch when baked.
4. Arrange the Chicken: Place the coated chicken pieces on the oiled baking sheet, leaving some space between each piece. This will allow the chicken to cook evenly and attain a crispy exterior.
5. Bake the Chicken: Preheat the oven to 400°F. Bake the chicken for approximately 30 to 40 minutes, or until the exterior is a beautiful golden brown, and the chicken is thoroughly cooked. To check for doneness, make a small cut near the bone, and if the juices run clear, the chicken is ready.
6. Serve: Once the oven-“fried” chicken is cooked to perfection, serve it immediately. The combination of the juicy, flavorful interior and the crispy, crunchy exterior will surely delight your taste buds.

VARIATIONS:

• Oven-“Fried” Herb Chicken: Enhance the flavors with a blend of chopped fresh herbs, such as parsley, chives, basil, dill, thyme, rosemary, marjoram, or sage, along with freshly grated Parmesan, mixed into the bread crumbs.

• Oven-“Fried” Peanut or Other Nut Chicken: Add a delightful texture and flavor by substituting half of the bread crumbs with finely chopped peanuts or other nuts of your choice.

• Oven-“Fried” Sesame Chicken: Serve this variation with Soy Dipping Sauce and Marinade (page 25) or any soy-based sauce, by using sesame seeds for half of the bread crumbs.

With these easy variations, you can customize the oven-“fried” chicken to suit your taste preferences, making it a versatile and enjoyable dish for every occasion.