Spicy Oven-Fried Chicken
Total TimePrep: 25 min. + marinating Bake: 35 min.
I'm only giving this 4 stars because it was way too spicy for my family. Don't get me wrong.....the chicken was good. Very moist - which is the one thing that we look for in chicken. I used boneless chicken breasts as that's what I had on hand, and adjusted cooking time. I also used less of the "spicy" seasonings than called for as I always do when trying out a recipe for the first time.....still too spicy. I haven't given up on the recipe .... I like the buttermilk marinade. I simply will make my own combination of spices (probably eliminate the cayenne pepper entirely for one thing). and simply keep trying different ones until I "hit" on the one we like.
Kept the skin on the chicken breasts and removed it after chicken was done. We never eat the skin, but love the flavor it imparts. Greatly enjoyed the spice mixture for the flavor some of which I put under the skin. Didn't mind that there was no crunch; the moist chicken was delicious enough. Going to try this on drumsticks, too.
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I used Panko breadcrumbs instead to make the coating more crunchy.
I used Italian bread crumbs instead of "soft bread crumbs." It is an excellent recipe, esp for chicken that isn't very tender and moist to start with...
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Very good. Made with baked potato and veggies. Great meal. You will love this.
The long soak in buttermilk results in very moist chicken, and the coating is very well-seasoned without being too spicy.