Total Time
8hrs 45mins
Prep 8 hrs
Cook 45 mins

Plan ahead the chicken needs to marinate for 8 hours or up to 24 hours. Although I have used 2 tablespoons Louisana hot sauce, you can add in more if desired, trust me the chicken will not be overly spicy!

Ingredients Nutrition


  1. In a large bowl mix together buttermilk, oil, hot pepper sauce, Dijon mustard, fresh garlic, 1 tsp salt and black pepper (I use about 1/2 tsp freshly ground black pepper) whisk to combine well, then add in the onion.
  2. Add in the chicken pieces and turn to coat thoroughly with the mixture.
  3. Cover and refrigerate for 8-24 hours, turning the chicken pieces occasionally.
  4. Place a rack (I use a cookie rack, it fits perfectly!) on a 15 x 10-inch baking sheet.
  5. In a bowl mix together breadcrumbs, Parmesan cheese, flour, thyme, paprika, cayenne and 1 teaspoon salt.
  6. Remove the chicken from the marinade (discard marinade) letting any excess to drip off (do not leave any onions slices on the chicken, discard with marinade).
  7. Add in the chicken pieces to the breadcrumb mixture, and turn to coat the chicken evenly on all sides.
  8. Arrange the chicken on the rack that is on the baking sheet (skin side up).
  9. Let stand for around 30 minutes.
  10. Set oven to 425° (let oven heat up for 10 minutes, oven must be HOT!).
  11. Drizzle the melted butter on top of the chicken pieces.
  12. Bake until crisp and golden brown about 45-50 minutes.


Most Helpful

This recipe was originally from Bon Appetit in June of 2000. I loved it then and love it now. Kittencal made a couple of adjustments. I would follow the original a little more closely such as using 3 tbsp of hot sauce, a large onion, and only using 3 tbsp butter for the coating. Thanks for posting!

Londonsbk December 31, 2009

This wonderful chicken was juicy and tender with an amazing flavor. The marinade was quick and easy to make and added so much to the chicken. The legs and thighs which marinaded for 24 hours were very tasty with a crispy and golden skin. Tonight we enjoyed the chicken warm, I can't wait to have it cold for lunch tomorrow. Thank you for sharing this excellant recipe Kitten.

Baby Kato January 21, 2008

Excellent chicken. My family loves it. I used olive oil to drizzle over the chicken...better for you. Love it Kittencal. Thank you again.

YungB August 05, 2007

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