Oven Fried Chicken
Fried chicken is an American institution. It’s everywhere, and let’s face it, it’s good. At the Ross School the chefs wanted to be able to serve fried chicken, but needed to find a way to make a more healthful version. They did, and this is it, and it’s better than some of the deep fried versions. The best part? No oily mess in the kitchen afterwards. Plan ahead though, the chicken should be marinated overnight to allow the buttermilk enough time to tenderize the meat. Make it for dinner and send it to school cold the next day for lunch.
Ingredients
- 1½ cups buttermilk
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 3 pounds chicken cut into 8 pieces
- 1½ cups bread crumbs
- ¾ cup flour
- ¾ cup cornmeal
- ¾ teaspoon chili powder
- ¼ teaspoon paprika
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
Preparation
The night before:
- Mix buttermilk, salt and pepper. Marinate chicken in the buttermilk mixture overnight in the refrigerator.
The next day:
- Combine the bread crumbs, flour, cornmeal, chili powder, paprika, salt, and pepper in a large bowl. Mix well.
- Remove chicken from the marinade and roll in the bread crumb mixture. If it’s very wet allow to dry in the refrigerator for 1 to 3 hours.
- Before removing the chicken from the refrigerator preheat the oven to 350 degrees F.
- Bake chicken for 30 to 45 minutes or to an internal temperature of 145 degrees.
Note: If you allow the bread crumb coating to dry in the refrigerator be careful that it doesn’t get overly dry. If it does, just spray with water before putting it in the oven.
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