dawn_mo
Well-known member
Recipe By :Bon Appetit
1 1/4 cups buttermilk
1/4 cup extra-virgin olive
oil
3 tbs. hot pepper sauce
2 tbs. Dijon mustard
2 garlic cloves --minced
1 tsp. salt
1/2 tsp. ground black pepper
1 large onion -- sliced
12 pieces chicken -- (breasts,thighs and drumsticks) with skin and bones
1 cup bread crumbs
1/3 cup grated Parmesan cheese
1/4 cup all-purpose flour
2 tsp. dried thyme
1/2 tsp. paprika
1/2 tsp. cayenne pepper
1 tsp. salt
3 tbs. butter -- melted
Whisk buttermilk, oil, hot pepper sauce, mustard, garlic, 1 tsp. salt and 1/2 tsp. pepper in large bowl to blend well. Add onion, then chicken and turn to coat. Cover; chill at least 3 hours or up to 1 day, turning chicken occasionally (I like to marinate in large freezer storage ziploc bags). Place baking racks on 2 large rimmed baking sheets. Whisk breadcrumbs, cheese, flour, thyme,paprika, cayenne and 1 tsp. salt in large baking dish to blend.
Remove chicken from marinade, allowing excess to drip off. Add chicken to breadcrumb mixture and turn to coat completely. Arrange chicken, skin side up, on racks on baking sheets. Let stand 30 min. (The wait makes the crust cling to the chicken and the rack keeps it from sticking to the pan).
Preheat oven to 425 F. Drizzle butter over chicken.(Or use an oil pump to spray a light coating of oil. Don't skip the butter/oil step or it looks "dusty" when it's done). Bake until crisp, golden and cooked through, about 35 min. Serve warm or at room temperature.
1 1/4 cups buttermilk
1/4 cup extra-virgin olive
oil
3 tbs. hot pepper sauce
2 tbs. Dijon mustard
2 garlic cloves --minced
1 tsp. salt
1/2 tsp. ground black pepper
1 large onion -- sliced
12 pieces chicken -- (breasts,thighs and drumsticks) with skin and bones
1 cup bread crumbs
1/3 cup grated Parmesan cheese
1/4 cup all-purpose flour
2 tsp. dried thyme
1/2 tsp. paprika
1/2 tsp. cayenne pepper
1 tsp. salt
3 tbs. butter -- melted
Whisk buttermilk, oil, hot pepper sauce, mustard, garlic, 1 tsp. salt and 1/2 tsp. pepper in large bowl to blend well. Add onion, then chicken and turn to coat. Cover; chill at least 3 hours or up to 1 day, turning chicken occasionally (I like to marinate in large freezer storage ziploc bags). Place baking racks on 2 large rimmed baking sheets. Whisk breadcrumbs, cheese, flour, thyme,paprika, cayenne and 1 tsp. salt in large baking dish to blend.
Remove chicken from marinade, allowing excess to drip off. Add chicken to breadcrumb mixture and turn to coat completely. Arrange chicken, skin side up, on racks on baking sheets. Let stand 30 min. (The wait makes the crust cling to the chicken and the rack keeps it from sticking to the pan).
Preheat oven to 425 F. Drizzle butter over chicken.(Or use an oil pump to spray a light coating of oil. Don't skip the butter/oil step or it looks "dusty" when it's done). Bake until crisp, golden and cooked through, about 35 min. Serve warm or at room temperature.
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