Oven Fried Chicken

Love this recipe! A family favorite and perfect for the lunch box.

• Ready In: 40 mins
• Serves: 8

Ingredients

• 1 1⁄2 cups buttermilk
• 2  teaspoons kosher salt, divided
• 1  teaspoon fresh ground black pepper, divided
• 1  whole young roasting chickens, cut into 8 pieces
• 1 1⁄2 cups  breadcrumbs
• 3⁄4 cup flour
• 3⁄4 cup cornmeal
• 3⁄4 teaspoon chili powder
• 1⁄4 teaspoon paprika

Directions

1. The night before: Mix buttermilk with 1 teaspoon salt and 1/2 teaspoon pepper. Marinate chicken in the buttermilk mixture overnight in the refrigerator.
2. The next day: Combine the bread crumbs, flour, cornmeal, chili powder, paprika, and remaining salt and pepper in a large bowl. Mix well.
3. Remove chicken from the marinade and roll in the breadcrumb mixture. If it’s very wet, place chicken on a cooling rack set over a cookie sheet and allow to dry in the refrigerator for 1 to 3 hours. (See Note, below.)
4. Heat the oven to 350 degrees F.
5. Place the chicken directly on a cookie sheet and bake 30 to 45 minutes, to an internal temperature of 165 degrees (check a few pieces with an instant-read thermometer).