My recipe this week takes a little bit of planning.  However, after marinating the chicken for a day, the meat turns out so flavorful and tender! 

Buttermilk Oven-Fried Chicken

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4 lbs. skinless bone-in chicken pieces

2 1/4 cups low-fat buttermilk

1/4 cup dill pickle juice

1/2 teaspoon salt

1 1/2 teaspoons pepper

1 1/2 teaspoons paprika

2 1/2 cups panko breadcrumbs

1/4 cup olive oil 

Place chicken in a large zip-top plastic freezer bag.  Combine buttermilk and pickle juice and pour over the chicken in the bag.  Seal bag and refrigerate overnight.  Preheat oven to 350 degrees; remove chicken from marinade and discard the marinade.

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Sprinkle chicken with salt, pepper and paprika and dredge in breadcrumbs. Heat 2 tablespoons of oil in a large non-stick skillet and heat until hot. Cook chicken pieces for 3 minutes on each side or until they are well browned. Repeat until all chicken has been browned. 

Place chicken on a wire rack (like a cookie cooling rack) above a cookie sheet. Bake for 35 minutes or until chicken is done.  Enjoy!!

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