Oven Fried Chicken

I’m not really a “fried chicken” girl, but I am a southern girl, so this recipe caught my interest. I have to say that given my options, I’d choose white meat over dark any day of the week. However, these smaller pieces cook faster than a chicken breast, and I did not have time to experiment with the timing, this time around. If I get around to trying this with breasts at some point, I’ll make updates to the recipe accordingly. For now, enjoy your fried legs and thighs. I thought they were pretty good. Adapted from a recipe found in “taste of home.”

Ingredients

– 1/2 cup dry Italian bread crumbs
– 1/2 cup white cornmeal
– 1/4 cup grated Parmesan cheese
– 2 Tbsp dried parsley flakes
– 3/4 teaspoon garlic powder
– 1/2 teaspoon salt
– 1/2 teaspoon pepper
– 1/2 teaspoon onion powder
– 1/2 teaspoon dried thyme
– 1/2 teaspoon cayenne pepper
– 1/2 cup buttermilk
– 4 chicken legs, and 4 chicken thighs, bone in, skin removed
– 1 tbsp melted butter, salted

Directions:

1. Combine Breadcrumbs, Cornmeal, Parmesan Cheese and remaining spices in a freezer size ziplock bag.

2. Pour buttermilk into a small dish. 3 pieces of chicken at a time, cover pieces in buttermilk, then add them to the bag of coating. Shake until all 3 pieces are fully coated.

3. Place chicken pieces into a 13×9 pan that has been sprayed with non-stick spray.

4. Bake at 375 for 15 mintues. After 15 minutes, remove pan and drizzle chicken with melted butter. Return to oven.

5. Continue baking an additional 30-40 minutes or until done. Check internal temp with a meat thermometer. Chicken is done at 180 degrees.

6. You could stop here, but I wanted some more color, so I left under the broiler a few minutes to achieve a nicer brown. Just personal preference.

4 Servings. 1 Serving= 1 leg, 1 thigh

350 Calories per serving