Fried chicken may be quintessential summertime picnic food, but when the colder months come around we still crave the crispy goodness of fried chicken. What we do not love are the calories! This oven-baked “fried” chicken recipe comes out super crisp yet without all the added fat of a standard deep-fried chicken. The trick to making a pleasant crust on each side of the chicken is to preheat the oven with a cooking utensil inside – getting that cooking utensil nice and hot! once you are able to put the chicken within the oven, there’ll already be a heated surface to crisp rock bottom side of the chicken.
We love this dish any time of year served with the classic side dishes like coleslaw (try this creamy mayo-less recipe!) and potato salad! do this quaint salad recipe.
Buttermilk Fried Chicken
1 – dig pieces
3 cups all-purpose flour
2 teaspoons garlic pepper
1 teaspoon sugar
2 teaspoons paprika
1 cup buttermilk
1 teaspoon leaven
3/4 teaspoon bicarbonate of soda
Olive oil or cooking spray
Preheat oven 350 degrees F.
In a baking pan, whisk together flour, garlic pepper, sugar, and paprika. during a medium-size bowl, whisk together buttermilk, eggs, leaven, and bicarbonate of soda until smooth.
Dip each bit of chicken into buttermilk mixture, shaking off excess. appear flour mixture then read buttermilk followed by the flour mixture a second time. Place on the pre-heated baking sheet and drizzle with vegetable oil (or spray with cooking spray).
Bake about 50-55 minutes or until chicken is golden.