OVEN-FRIED BUTTERMILK CHICKEN

OVEN-FRIED BUTTERMILK CHICKEN image

Categories Chicken

Yield 4

Number Of Ingredients 13

8 chicken leg quarters, separated into drumsticks and thighs, skin removed (5 to 6 pounds)
3 cups buttermilk
Salt and black pepper, to taste
Extra vegetable oil (for the rack)
2 cups (8 ounces) panko crumbs
2 cups fine, dry bread crumbs
2 teaspoons paprika
1 teaspoon mustard powder
1/2 teaspoon cayenne pepper
11/2 teaspoons salt
1/2 teaspoon black pepper
1/4 cup vegetable oil
3 tablespoons unsalted butter, melted

Steps:

1. In a bowl, combine chicken, buttermilk, salt, and black pepper. Make sure the chicken is coated all over with the buttermilk. Cover and refrigerate for at least 2 hours or for up to a day. 2. Set the oven at 400 degrees. Set a large wire rack in a rimmed baking sheet. Brush it with oil. 3. In a gallon-size zipper bag, combine the panko, dry bread crumbs, paprika, mustard powder, cayenne pepper, salt, and black pepper. Shake well. Add the 1/4 cup oil and melted butter and mix together with your fingers. 4. Working with 1 piece of chicken at a time, use tongs to lift the chicken from the bowl, letting the excess buttermilk drip back into the bowl. Place the chicken piece in the bag of crumbs and turn to coat it on all sides, shaking off the excess. Transfer to the wire rack. Continue coating the remaining pieces of chicken. 5. Bake the chicken for 40 minutes, or until the coating is deep, golden brown, and the juices run clear when a knife is inserted into the thickest part of a thigh. Set aside 4 thighs for the sandwiches. Serve the remaining chicken with coleslaw.