Spicy Buttermilk Oven-Fried Chicken
![Recipe uses Original Red Sauce](https://www.tabasco.com/wp-content/uploads/2022/08/OriginalRed_CGI_Bottle_1000x2000-100x200.png)
![Spicy Buttermilk Oven-Fried Chicken](https://www.tabasco.com/wp-content/uploads/2017/04/17-Spicy-buttermilk-oven-fried-chicken-180x180.jpg 180w,https://www.tabasco.com/wp-content/uploads/2017/04/17-Spicy-buttermilk-oven-fried-chicken-360x360.jpg 360w,https://www.tabasco.com/wp-content/uploads/2017/04/17-Spicy-buttermilk-oven-fried-chicken.jpg 500w)
Ingredients
![TABASCO® Original Red Sauce](https://www.tabasco.com/wp-content/uploads/2022/08/OriginalRed_CGI_Bottle_500x1000-250x500.png 250w,https://www.tabasco.com/wp-content/uploads/2022/08/OriginalRed_CGI_Bottle_500x1000.png 500w,https://www.tabasco.com/wp-content/uploads/2022/08/OriginalRed_CGI_Bottle_500x1000-100x200.png 100w)
Bread crumb coating
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.