Great Tastes of Manitoba

Super Crispy Baked Chicken

| Servings: 6-8

Ingredients

  • 2 cups (500 mL) buttermilk
  • 2 bay leaves
  • 1 Tbsp (15 mL) sweet paprika
  • 2 tsp (10 mL) dry mustard
  • 1 tsp (5 mL) celery seeds
  • 1/2 tsp (2 mL) poultry seasoning
  • 2 tsp (10 mL) hot pepper sauce
  • 8 chicken thighs
  • 8 chicken drumsticks
  • 1 Tbsp (15 mL) butter, softened
  • 1 cup (250 mL) EACH all-purpose flour and cornmeal
  • 1 tsp (5 mL) salt
  • ½ tsp (2 mL) fresh ground pepper

Directions

  1. Combine buttermilk, bay leaves, paprika, dry mustard, celery seeds, poultry seasoning and hot sauce in a large re-sealable plastic bag.
  2. Add chicken, squeeze the air out of the bag and seal it.
  3. Store in fridge for at least 6 hours or for up to 24 hours, stirring occasionally.
  4. Preheat oven to 425F.
  5. Spread butter over a large rimmed baking sheet.
  6. Combine flour, cornmeal, salt and pepper in a shallow dish.
  7. Lift each piece of chicken from marinade, letting excess drip off (do not shake), dip in flour mixture, turning to coat evenly and pressing to help coating stick.
  8. Place chicken meaty side down on buttered baking sheet.
  9. Discard excess marinade and flour mixture.
  10. Bake for 15 minutes, until golden on the bottom.
  11. Flip chicken pieces over and reduce oven temperature to 375F.
  12. Bake chicken for about 15-20 minutes longer or until coating is crispy and a meat thermometer in the thickest part of the meat reads 170F.

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