Wednesday, June 16, 2010

Oven-Friend Buttermilk Chicken

This was 5 million times better than KFC.  The chicken was perfectly moist, the skin was crispy.  I think using the convection settings on the oven helped this.

Oven-Friend Buttermilk Chicken

3/4 cup buttermilk
1/4 cup Frank's Hot Sauce
4 chicken breasts, bone-in, skin on

1 cup breadcrumbs
2 tsp onion powder
1 tsp garlic powder
1 tsp cayenne pepper
1 tsp oregano
1 tsp kosher salt
1/2 tsp freshly ground black pepper

Combine buttermilk and hot sauce in a large ziploc bag.  Add chicken breasts to bag, turn to coat.  Let sit at room temperature for 15 mintues.

Preheat oven to 425ºF.  Combine breadcrumbs and seasoning in a large bowl.  Line a baking sheet with tinfoil.  Place an oven-safe cooling rack in the baking sheet.

Dredge chicken in breadcrumb mixture, coating evenly on all sides, and arrange on cooling rack.  Place in oven on a middle rack and bake at 425ºF for 30 minutes or until internal temperature reaches 160ºF, turning halfway thru.

Increase heat to 450º and cook 5-10 minutes or until skin on top is crispy and internal temperature reads 175-180º.  Remove from oven and serve.