Oven Roasted Crispy Chicken

Submitted by Raquel Grinnell

"By chef Susan Spicer of Bayona in New Orleans. Easy, tasty, crispy and sooo much less fat than frying! Prep time includes marinating time."

 

• Ready In: 1hr 20mins
• Ingredients: 13
• Yields: 1 chicken
• Serves: 4-6

ingredients

• 1 cup buttermilk
• 2 tablespoons water
• 1 egg
• 1⁄2 teaspoon garlic, minced
• 1 teaspoon chili powder
• 1⁄2 teaspoon salt
• 8 pieces chicken
• 1 cup breadcrumbs
• 1 tablespoon olive oil
• 1 tablespoon butter, melted
• 1⁄2 teaspoon paprika
• 1 teaspoon thyme leaves, chopped
• 1⁄2 teaspoon salt

directions

1. Mix first six ingredients together. Toss a cut-up whole chicken (8 pieces - two breasts, two thighs, two legs, two wings) in buttermilk mixture and refrigerate covered for at least 1/2 hour.
2. Mix together the remaining ingredients in a shallow dish. Dip the chicken in breadcrumb mixture and place on a foil-lined baking pan.
3. Place in a preheated 375 F degree oven and cook for about 40.
4. minutes or until the chicken is golden brown and cooked through (it is cooked through when you pierce with a knife and the juices are running clear).