Anti Inflammatory Oven-Fried Chicken
Total time1 hr 40 min
Prep time20 min
Cook time50 min
5.0(7)
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Learn more →Ingredients
4 servings
For the chicken
- 1 cup buttermilk
- 1 tsp hot sauce
- 1 tsp salt
- 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 tipRegular 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
- ½ tsp black pepper
- ½ tsp cayenne pepper (optional)
- 3 tbsp unsalted butter, melted
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
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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