Spicy Oven-“Fried” Chicken
This is a super-yummy fried chicken recipe from “Bon Appetit” I have used a lot. Be sure to cook the chicken on a rimmed baking sheet. I used a flat one once, and the grease from this particular recipe dripped off the sheet and caught fire. I had an oven fire - just use a rimmed baking sheet. Also, the oven should be well-ventilated. This recipe can tend to smoke. Also, it seems like a lot of hot pepper sauce to add, but the chicken only soaks up some of the heat, so you do have to use 3 T of hot pepper sauce.
1 ¼ cups buttermilk
¼ cup extra-virgin olive oil
3 T. hot pepper sauce
2 T Dijon mustard
2 cloves garlic, minced
2 tsp salt
½ tsp ground black pepper
1 large onion, sliced
12 chicken pieces (breasts, thighs and drumsticks) with skin and bones
1 cup dry unseasoned breadcrumbs
1/3 cup freshly grated Parmesan cheese
¼ cup all purpose flour
2 tsp dried thyme
½ tsp paprika
½ tsp cayenne pepper
3 T butter, melted
Whisk buttermilk, oil, hot pepper sauce, mustard, garlic, 1 tsp salt and ½ tsp pepper inlarge 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 do this in a bag so it’s easy to turn, and I marinate overnight)
Place 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 minutes.
Preheat oven to 425 F. Drizzle butter over chicken. Bake until crisp, golden and cooked through, about 50 minutes. Serve warm or at room temperature.