Oven-Fried Picnic Chicken
Serves: 6
Mckayla Luettgen
1 January 1970
Based on User reviews:
50
Spice
55
Sweetness
51
Sourness
43
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
2 cups
Buttermilk (well-shaken)1 tsp
Oregano (dried)1 tsp
Dried Basil1 tsp
Marjoram (dried)1.5 tsps
Kosher Salt1 tsp
Black PepperDirections:
1
In large bowl, combine buttermilk and garlic
2
Add chicken pieces and turn to coat
3
Cover and refrigerate at least 30 minutes and up to 12 hours
4
Arrange rack in upper third of oven and preheat to 400°F
5
Line large shallow baking sheet with foil and spray lightly with cooking oil
6
In large bowl, combine bread crumbs, oregano, basil, marjoram, salt, and pepper; toss well to blend
7
Drain chicken and discard buttermilk
8
Working with 1 piece at a time, dredge chicken in bread crumbs until well coated, then place, skin side up, on baking sheet
9
Spray pieces lightly with cooking oil
10
Bake chicken until golden and cooked through, 35 to 45 minutes
11
Transfer to wire rack to cool
12
In large bowl, combine buttermilk and garlic
13
Add chicken pieces and turn to coat
14
Cover and refrigerate at least 30 minutes and up to 12 hours
15
Arrange rack in upper third of oven and preheat to 400°F
16
Line large shallow baking sheet with foil and spray lightly with cooking oil
17
In large bowl, combine bread crumbs, oregano, basil, marjoram, salt, and pepper; toss well to blend
18
Drain chicken and discard buttermilk
19
Working with 1 piece at a time, dredge chicken in bread crumbs until well coated, then place, skin side up, on baking sheet
20
Spray pieces lightly with cooking oil
21
Bake chicken until golden and cooked through, 35 to 45 minutes
22
Transfer to wire rack to cool
23
Transportation tips: If you cook the chicken just before leaving, you can transport it warm, uncovered, in a basket lined with foil and paper towels
24
If you make it a day ahead, let it cool, then refrigerate it overnight
25
Pack the cold chicken in a covered plastic container lined with parchment paper
26
If you cook the chicken just before leaving, you can transport it warm, uncovered, in a basket lined with foil and paper towels
27
If you make it a day ahead, let it cool, then refrigerate it overnight
28
Pack the cold chicken in a covered plastic container lined with parchment paper