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Spicy Oven Fried Chicken
1 1/4 cups buttermilk
1/4 cup olive oil
3 tbsp. hot sauce (like Tabasco)
2 tbsp. Dijon mustard
2 cloves garlic, minced
2 tsp. salt
1/2 tsp. black pepper
1 onion, sliced
12 chicken pieces (pick your favorites)
1 cup dry breadcrumbs with no seasoning
1/3 cup grated Parmesan cheese (use the real stuff!)
1/4 cup flour
2 tsp. dried thyme
1/2 tsp. sweet paprika
1/2 tsp. cayenne pepper
3 tbsp. butter, melted
Whisk buttermilk, oil, Tabasco, mustard, garlic, salt and pepper in a large
bowl. Add onion slices
and then chicken and coat the chicken well.
Cover and refrigerate at least 2 hours and up to overnight.
Turn the chicken once in a while.
Place racks on 2 rimmed baking sheets. Whisk breadcrumbs, cheese, flour,
thyme, paprika, cayenne
and salt to taste in a large baking dish to blend.
Remove chicken from the marinade, shake off the
excess marinade. Add
chicken to the breadcrumb mixture and coat completely. Arrange chicken on
the baking sheets and let rest 30 minutes.
Preheat oven to 425. Drizzle butter over chicken. Bake until crispy
and golden, about 50 minutes,
serve warm or at room temp.
 
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