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REC: Orchid's Spicy "Oven-Fried" Chicken


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Dawnie2u@gmail.com
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Joined: Dec 9, 2005

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Posted to Thread #58 at 4:18 pm on Jul 17, 2006

Spicy "Oven-Fried" Chicken

Recipe By :Bon Appetit
Serving Size : 6 Preparation Time :0:45
Categories :
American Chicken

Luncheon Main Dishes
Poultry

Amount Measure Ingredient --
Preparation Method
-------- ------------ ---------------------
-----------
1 1/4 cups buttermilk
1/4 cup extra-virgin olive
oil
3 tbs. hot pepper sauce
2 tbs. Dijon mustard
2 garlic cloves --
minced
1 tsp. salt
1/2 tsp. ground black pepper
1 large onion -- sliced
12 pieces chicken --
(breasts,thighs and drumsticks) with skin
and bones
1 cup bread crumbs
1/3 cup grated Parmesan
cheese
1/4 cup all-purpose flour
2 tsp. dried thyme
1/2 tsp. paprika
1/2 tsp. cayenne pepper
1 tsp. salt
3 tbs. butter -- melted

Whisk buttermilk, oil, hot pepper sauce,
mustard, garlic, 1 tsp. salt and 1/2 tsp.
pepper in large bowl to blend well. Add
onion, then chicken and turn to coat.
Cover; chill at least 3 hours or up to 1
day, turning chicken occasionally (I like to
marinate in large freezer storage ziploc
bags).

Place baking racks on 2 large rimmed baking
sheets. Whisk breadcrumbs, cheese, flour,
thyme,paprika, cayenne and 1 tsp. salt in
large baking dish to blend. Remove chicken
from marinade, allowing excess to drip off.
Add chicken to breadcrumb mixture and turn
to coat completely.

Arrange chicken, skin side up, on racks on
baking sheets. Let stand 30 min. (The
wait makes the crust cling to the chicken
and the rack keeps it from sticking to the
pan).

Preheat oven to 425 F. Drizzle butter over
chicken.(Or use an oil pump to spray a light
coating of oil. Don't skip the butter/oil
step or it looks "dusty" when it's done).
Bake until crisp, golden and cooked through,
about 35 min. Serve warm or at room
temperature.

Orchid's note: I like to remove the skin, I think it is better that way.



Sometimes you just need to look reality in the eye, and deny it. �Garrison Keillor


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