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Spicy Buttermilk Oven-Fried Chicken

Spicy Buttermilk Oven-Fried Chicken

5/5 - 1 Rating
Servings:
Makes 6 servings.
AmericanSouthern / Soul Food
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Recipe uses Original Red Sauce
Original Red Sauce
Spicy Buttermilk Oven-Fried Chicken

Ingredients

1 1/4 cups buttermilk
1/4 cup olive oil
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.

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You will need:

Original Red Sauce

Our most versatile sauce. Enliven the flavor of any meal.

Original Red Sauce