Hometown Recipes: Buttermilk Oven-Fried Chicken
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!!