OVEN-FRIED CHICKEN

Oven-Fried Chicken image

With this baked chicken, the buttermilk powder lends a subtle tang and absorbs the fat from the skin to make a surprisingly crunchy coating.

Provided by Denise Landis

Categories weekday, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 9

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Ingredients

3 1/2 pounds chicken pieces (breasts, thighs, drumsticks, in any combination)
2 cups dry unseasoned bread crumbs
2 tablespoons powdered buttermilk, such as Saco Cultured Buttermilk Blend
1 tablespoon hot Hungarian paprika
1/2 teaspoon thyme
1/2 teaspoon salt, or to taste
Freshly ground black pepper
3 tablespoons vegetable oil, plus more for the pan
2 cups milk

Steps:

Heat oven to 350 degrees. Rinse chicken pieces, and dry with paper towels. Set aside.
In a medium bowl, combine bread crumbs, buttermilk blend, paprika, thyme, salt and black pepper to taste. Mix well. Add oil, and stir with a fork until well blended.
Pour milk into a wide bowl. Dip a piece of chicken in the milk, then roll it in the bread crumbs until thickly coated. Place on an oiled baking pan, and repeat with the remaining chicken.
Bake the chicken until it is well browned and the juices run clear when pierced with a knife, about 30 to 40 minutes. Serve immediately.

Nutrition Facts : @context http, Calories 283, UnsaturatedFat 9 grams, Carbohydrate 31 grams, Fat 13 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 400 milligrams, Sugar 7 grams, TransFat 0 grams