Buttermilk Oven Fried Chicken

August 6, 2011

No summer is complete without making fried chicken. It is the quintessential picnic food that is always a crowd pleaser This version let's you have your fried chicken and eat it too. Cooking the chicken in the oven cuts on calories while still providing that crispy crust that everyone loves. The trick to creating a crust on both sides of the chicken is to preheat the oven with a cookie sheet inside. That way when you are ready to put the chicken in the oven, there will already be a heated surface to crisp the bottom side of the chicken. Try this recipe on your friends and see if they notice a difference.

Buttermilk Fried Chicken

Ingredients:

1 Chicken- cut up

3 cups all-purpose flour

2 teaspoons garlic pepper

1 teaspoon sugar

2 teaspoons paprika

1 cup buttermilk

2 eggs

1 teaspoon baking powder

3/4 teaspoon baking soda

Olive oil

Image Sources:

delgaudm

Comments

Permalink ruthie
August 6, 2011

I'm only seeing an ingredient list. Where are the instructions? Cooking times and temp?

Permalink Leah
August 6, 2011

To retrieve the recipe instructions, click on the link above the ingredient list. Sorry for the confusion.

Permalink Tina
August 6, 2011

The recipe says to preheat a cookie sheet in the oven so there will be a heated surface so the chicken will get a crisp bottom...do we put the pan we put the chicken on inside the oven on top of the preheated cookie sheet? I am confused as how to do this one.

Permalink Leah
August 6, 2011

Put the breaded chicken directly on the heated cookie sheet. Hope this helps.

Permalink Tina
August 6, 2011

Thank you Leah!