Seriously. I can’t come up with any decent titles for this post, but I neeeeeeed to crank it out, so that’s what you get. The first decent suggestion I get will win the coveted atop-the-post spot.
-1.5 c buttermilk
-1/2 tsp ground cayenne pepper
-1 (3 lb) cut-up chicken (8 pcs), skin removed from all pieces except wings
-1.5 c bread crumbs, preferably panko
-1 tsp grated fresh lemon peel
1. In a large zip top plastic bag, place buttermilk, cayenne, and 3/4 tsp salt; add chicken pieces, turning to coat. Seal bag, pressing out excess air. Place on a large plate and refrigerate chicken at least 1 hour or preferably overnight, turning bag over once.
2. Preheat oven to 425 degrees F. Spray jelly-roll or large rimmed baking sheet with nonstick cooking spray. In a large bowl, combine panko and lemon peel.
3. Remove chicken from buttermilk marinade, shaking off excess. Discard marinade. Add chicken pieces, a few at a time, to panko mixture, turning to coat. Place chicken in prepared pan.
4. Bake 30-35 minutes or until coating is crisp and juices run clear when thickest part of chicken is pierced with the tip of a paring knife. For browner coating, after chicken is cooked, turn oven to broil. Broil chicken 5 to 6 inches from source of heat 1 to 2 minutes or until golden, keeping a very close eye on it.
Makes 4 main-dish servings.
This recipe is from Good Housekeeping June 2008.
I really liked this recipe. The buttermilk and lemon zest added a clean, unexpected kick to the breading. The recipe was fairly easy as well. Definately a delicious alternative to traditional fried chicken.