Low Sodium Oven-Fried Chicken

Total time1 hr 40 min

Prep time20 min

Cook time50 min

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Ingredients

4 servings

For the chicken

1 cup buttermilk
saco Buttermilk Blend Cultured For Cooking And Baking - 12 Oz Frontier Buttermilk Blend Saco Buttermilk Dry Milk 16 - 16 Oz Friendship - BUTTERMILK Knudsen Cultured 2% Reduced Fat Buttermilk - 1 Quart
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1 tsp hot sauce
1 tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp black pepper
3 lbs bone-in, skin-on chicken pieces (drumsticks and thighs)

For the coating

1 ½ cups panko breadcrumbs
Chef's tip
Regular bread crumbs are finer and less crunchy than panko. Use the same amount; coatings and toppings will be a bit denser and less crisp.
½ cup all-purpose flour
1 ½ tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp black pepper
½ tsp cayenne pepper (optional)
3 tbsp unsalted butter, melted

Instructions

1
Whisk together the buttermilk, hot sauce, 1 tsp salt, and 1/2 tsp black pepper in a large bowl. Add the chicken pieces and turn to coat. Cover and refrigerate for at least 30 minutes and up to 8 hours.
2
When ready to bake, preheat the oven to 425°F (220°C). Set a wire rack inside a rimmed baking sheet and lightly coat the rack with nonstick spray or a thin brush of oil.

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