BUTTERMILK, “OVEN FRIED” CHICKEN

My husband Bob, loves fried chicken! To keep us healthy, this buttermilk “oven-fried” chicken is a fantastic alternative. With not actually frying, it allows for mashed potatoes with gravy!

BUTTERMILK, “OVEN FRIED” CHICKEN (Serves 4)
CHICKEN
2 teaspoons olive oil
8 chicken drumsticks, skinned, 2 chicken breasts
½ teaspoon kosher salt
½ teaspoon sweet paprika
½ teaspoon poultry seasoning
¼ teaspoon garlic powder
½ teaspoon freshly ground black pepper
1 cup buttermilk
juice of ½ lemon
cooking spray or oil mister

COATING
2/3 cup panko bread crumbs
½ cup crushed cornflakes crumbs
2 tablespoons grated Parmesan cheese
1 ½ teaspoons kosher salt
1 teaspoon dried parsley flakes
1 ½ teaspoon sweet paprika
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon chili powder

DIRECTIONS
CHICKEN:
In a medium bowl, season the chicken with the salt, paprika, poultry seasoning, garlic powder, and black pepper. Pour the buttermilk and lemon juice over the chicken and refrigerate for 6 to 8 hours.
Preheat the oven to 400 degrees. Spray baking sheet lightly with oil and place on rack.

COATING:
In a shallow bowl, combine the panko, cornflake crumbs, Parmesan, salt, parsley, paprika, onion powder, garlic powder and chili powder.
Remove the chicken from the buttermilk, dredge each piece in the crumb mixture, and put the pieces onto the prepared baking sheet. Spray the tops of the chicken with oil.
Bake until golden brown and cooked through, 40 to 45 minutes.

Culinary pleasures and entertaining with friends and family, refreshes the soul, revives the spirit and makes new memories.

Enjoy!
-Renee

(Source: The Skinnytaste cookbook)