https://youtube.com/watch?v=hP8ooeaa_lg%3Flist%3DPL6sN4AmB13TN3gsUpnCRkCUiUXnN2WteG%22+frameborder%3D%220%22+allowfullscreen%3E%3C
Super Crispy Baked Chicken
65 minutes + marinating time |
Servings:
6-8 |
Prep:
20 minutes |
Cook:
45 minutes
https://youtube.com/watch?v=hP8ooeaa_lg%3Flist%3DPL6sN4AmB13TN3gsUpnCRkCUiUXnN2WteG%22+frameborder%3D%220%22+allowfullscreen%3E%3C
Super Crispy Baked Chicken
65 minutes + marinating time
Servings:
6-8
Prep:
20 minutes
Cook:
45 minutes
Super Crispy Baked Chicken
65 minutes + marinating time
Servings:
6-8
Prep:
20 minutes
Cook:
45 minutes
Ingredients
Ingredients
- 2 cups (500 mL) buttermilk
- 1 Tbsp (15 mL) sweet paprika
- 2 tsp (10 mL) dry mustard
- 1/2 tsp (2 mL) poultry seasoning
- 8 chicken thighs
- 8 chicken drumsticks
- 1/4 cup (65 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
Method
- Combine buttermilk, paprika, dry mustard, and poultry seasoning in a large re-sealable plastic bag.
- Add chicken, squeeze the air out of the bag and seal it.
- Store in fridge for at least 6 hours or for up to 24 hours, turning bag occasionally.
- Preheat oven to 425°F.
- Spread butter over a large rimmed baking sheet.
- Combine flour, cornmeal, salt and pepper in a shallow dish.
- 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.
- Place chicken meaty side down on buttered baking sheet.
- Discard excess marinade and flour mixture.
- Bake for 20 minutes, until golden on the bottom is crisp.
- Flip chicken pieces over and reduce oven temperature to 375°F.
- Bake chicken for about 20 minutes longer or until coating is crispy and a meat thermometer in the thickest part of the meat reads 165°F.