Prep 4 hrs
Cook 45 mins
Marinating the chicken overnight and then roasting in a hot oven gives a flavorful tenderness, with much less fat than stovetop frying in oil. From Ontario Chicken Lover magazine.
- 8 bone-in skinless chicken thighs (or thighs and drumsticks)
- 1 cup 1% fat buttermilk
- 2 teaspoons dried oregano
- 2 teaspoons crumbled sage
- 2 teaspoons basil
- 2 teaspoons paprika
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 garlic cloves, minced
For the coating
- 1⁄2 cup all-purpose flour
- 3 tablespoons chopped fresh parsley
- 2 teaspoons garlic powder
- salt and pepper
- In a large bowl, combine the buttermilk, oregano, sage, basil, paprika, salt, pepper and garlic; add the chicken pieces to coat. Cover and refrigerate for at least 4 hours or overnight.
- Preheat the oven to 375°F Combine the coating ingredients into a sturdy plastic bag. One piece at a time, remove the chicken from the marinade, drain and place in the plastic bag. Briskly shake each piece of chicken. Place on a large, parchment-lined baking pan. Discard the marinade.
- Bake in the center of the oven, turning after 25 minutes. Cook for an additional 15-20 minutes or until the juices run clear when pierced.
The smell was wonderful, but I had some trouble with the coating falling off when I turned it...and I even turned up the oven to 400 thinking that may crust up the coating better...Overall kindof messy but tasted fine...Made the My-3-Chefs