Buttermilk Oven-Fried Chicken

INGREDIENTS

  • 12 pieces chicken thighs and legs (skin on)

MARINADE

  • 1 1/2 cups (375 mL) buttermilk
  • 1 tbsp (15 mL) Dijon mustard
  • 1 tsp (5 mL) each garlic powder, paprika, black pepper, kosher salt
  • 1/2 tsp (2 mL) cayenne pepper

COATING

  • 4 cups (1 L) all-purpose flour
  • 1 tbsp (15 mL) each baking powder, kosher salt, black pepper
  • 1/3 cup (75 mL) buttermilk
  • Vegetable oil for frying

METHOD

  1. Place chicken in large resealable bag. Whisk together marinade ingredients. Pour over chicken. Refrigerate overnight.
  2. Heat oven to 400ºF (200ºC) 
  3. Combine flour and seasonings in large bowl. Stir in 1/3 cup butter milk and mix until small clumps form.
  4. Pour oil into a large, deep skillet to a depth of 1 1/2 inches. Heat oil to 375ºF (190ºC). Carefully place chicken skin side down and fry 3 minutes on each side. Don’t crowd chicken. Do in batches. Remove from oil, place on a metal cooling rack set on a baking tray. Bake for 25 to 30 minutes until chicken has reached 165ºF (74ºC).

SERVES 4