Shelly's Recipe

SPICY OVEN FRIED CHICKEN

Category: Chicken

Marinade
1 1/4 cups buttermilk
1/4 cup extra-virgin olive oil
3 tablespoons hot pepper sauce
2 tablespoons Dijon mustard
2 garlic cloves, minced
2 teaspoons salt
1/2 teaspoon ground black pepper
1 large onion, sliced

12 chicken pieces (breasts, thighs and drumsticks) with skin and bones

Breading
1 cup dry unseasoned breadcrumbs
1/2 teaspoon corn starch
1/3 cup freshly grated Parmesan cheese
1/4 cup all purpose flour
2 teaspoons dried thyme
1 teaspoon each sugar, garlic salt, and salt
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper

3 tablespoons butter, melted

Whisk marinade ingredients in a 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.

Place racks on 2 large rimmed baking sheets. Whisk breading ingredients 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. Drizzle butter over chicken. Bake until crisp, golden and cooked through, about 50 minutes. Serve warm or at room temperature.