Oven Fried Chicken II

Oven Fried Chicken II
Recipe type: Entree
Cuisine: American
  • 2.5 lbs fryer chicken pieces
  • 1 cup buttermilk
  • 4 tbsp butter
Dry Ingredients
  • 1 cup all-purpose flour
  • 1 cup Panko breadcrumbs
  • ½ tsp baking powder
  • 1½ tsp white pepper
  • 1 tsp ground celery seed
  • ¼ tsp basil
  • ⅛ tsp oregano
  • ½ tsp kosher salt
  • 1 tsp garlic powder
  • 1 tsp black pepper
  • 1 tsp dried mustard
  • 2 tsp paprika
  • ½ tsp ground ginger
  • ¼ tsp thyme
  • ¼ tsp cayenne, optional
  1. Place the chicken pieces in a plastic bag and coat with the buttermilk. Massage the chicken pieces with the buttermilk until every piece is covered. Place in the refrigerator for at least one hour.
  2. Preheat oven to 425°F.
  3. In a medium sized bowl mix together all of the dry ingredients. Set aside.
  4. Place a 13x9” non-stick baking dish (not glass) in the oven to get hot.
  5. Remove the chicken from the buttermilk marinade being sure to shake off excess. Dredge each piece in the flour mixture being sure to coat all sides.
  6. Add the butter to the heated baking dish and wait until melted. Coat all bottom of the dish with the melted butter.
  7. Place the chicken pieces in the pan being sure to leave plenty of room between pieces.
  8. Bake for 12 minutes, turn and bake for another 12 minutes or until internal temperature reads 165°F on a thermometer.
  9. Remove from oven and allow to rest 5 minutes before serving.
  10. Notes
  11. If using boneless, skinless chicken breasts, decrease baking time by 2 minutes per side.