Frying chicken at home can make quite a mess. Instead of a large pot of hot splattering oil, all you’ll need for this recipe is an oven. This delicious oven baked buttermilk chicken has great... taste thanks to a good spritzing of olive oil and a crisping blast of heat to start the baking.
In a medium sized bowl mix together buttermilk, 1 tablespoon paprika, 2 teaspoons cayenne, 1 tablespoon garlic powder and 1 tablespoon of salt.
Add chicken to the buttermilk mixture. Mix to make sure the buttermilk is coating all of the chicken. Cover and refrigerate for at least one hour.
In a casserole dish mix together whole wheat flour, 1 tablespoon paprika, 2 teaspoons cayenne, 1 tablespoon garlic powder and 1 tablespoon of salt.
Remove the chicken from the buttermilk, draining any excess. Coat the chicken with the whole-wheat flour, making sure the chicken is completely covered.
Place on a wire rack on top of a baking sheet. Spray the rack with cooking spray thoroughly. Put the chicken on the rack and generously drizzle with the olive oil.
Bake the chicken for 15 minutes at 400 degrees, then turn the oven down to 300 degrees and bake it for another 10 minutes. Remove and serve.
Chef Tips
If you don’t have buttermilk on hand, you can use a little acid (such as lemon or vinegar) to lightly sour the milk. This adds lightness to batters, whether for fried chicken or pancakes.
To make the buttermilk substitute:
Add 1 tablespoon of lemon juice or ½ teaspoon of cream of tartar per 1 cup of plain milk.
Stir to mix and let it sit 5 minutes before using.
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Reviews & Comments
thanks for the great freeee recipe
Response from Cook for Your Life
Our pleasure!
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