Ingredients
- 2 pounds chicken (mix of boneless and bone-in pieces)
- 1 cup buttermilk
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Breading:
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon smoked paprika
Instructions
- Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper and place a wire rack on top. Spray the rack generously with cooking spray.
- In a mixing bowl, combine chicken, buttermilk, salt, and pepper. Let it marinate for 10 minutes.
- In another bowl, whisk together flour, cornstarch, salt, pepper, and smoked paprika for the breading.
- Using tongs, remove chicken pieces from the marinade, shaking off excess buttermilk.
- Dredge each chicken piece in the breading mixture, coating both sides thoroughly.
- Place breaded chicken on the prepared wire rack. Spray each piece with cooking spray.
- Bake for 25 minutes, flip the chicken, and continue baking for another 15 minutes until golden brown and internal temperature reaches 165°F (75°C).
- Remove from oven and let rest for 5 minutes on the wire rack before serving.
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days.
- To freeze, flash-freeze the chicken first, then transfer to an airtight bag and store for up to 6 months. Thaw in the fridge before reheating.
- Reheat in the oven at 350°F until warmed through. Use the broiler briefly to re-crisp the coating. Avoid microwaving to prevent sogginess.
- Flavor variations: Add spices like garlic powder, onion powder, cayenne, or herbs like thyme and oregano to the breading. Add hot sauce to the buttermilk for extra heat.
- Try using panko breadcrumbs for extra crunch.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 325
- Sugar: 0g
- Sodium: 701mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 21g
- Cholesterol: 75mg
