Spicy Buttermilk Oven-Fried Chicken
Ingredients
- 1 1/4 cups buttermilk
- 1/4 cup olive oil
- 4 tablespoons TABASCO® brand Original Red Sauce, divided
- 2 tablespoons Dijon mustard
- 2 cloves garlic, minced
- 2 teaspoons salt, divided
- 12 chicken pieces (breast, thighs and drumsticks) with skin and bones
Bread crumb coating
- 1 cup dry unseasoned bread crumbs
- 1/3 cup grated Parmesan cheese
- 1/4 cup yellow cornmeal
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 3 tablespoons butter, melted
Preparation
Whisk together buttermilk, olive oil, 3 tablespoons TABASCO® Sauce, mustard, garlic, and 1 teaspoon salt in a large bowl. Add chicken; turn to coat. Cover. Chill at least 3 hours or up to 24 hours, turning chicken occasionally.
Preheat oven to 425º F.
Place wire racks on two large-rimmed baking sheets. Blend bread crumbs, Parmesan cheese, cornmeal, cumin, paprika and remaining 1 teaspoon salt in large baking dish. Remove chicken from marinade, allowing excess to drip off. Discard marinade. Add chicken to breadcrumb mixture; turn to coat completely. Arrange chicken skin side up on wire racks on baking sheets. Let stand 30 minutes.
Combine melted butter and remaining 1 tablespoon TABASCO® Sauce. Drizzle over chicken. Bake until crisp, golden and cooked through, about 50 minutes. Serve warm or at room temperature.
Makes 6 servings.
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