Oven Fried Buttermilk Chicken

 

 

 

 

 

 

 

 

 

 

 

 

 

It’s way yonder easier to fry chicken in the oven than to stand up there over your stove while the grease splatters all over creation and you.   This chicken is tender and moist from the buttermilk marinade.  It’s good hot, room temperature and cold.  I guess I could have just said that it’s good anyway you want to eat it.  Cook it for your next picnic!

8 chicken thighs (bone-in and skin-on.  Yessirree, Bob!)

buttermilk for marinade

4-1-1 seasoning

Bisquick for coating (approx 1/2 cup)

 

 

Marinate chicken pieces in buttermilk overnight or at least for several hours.   I use thighs which are our fav-o-rite piece.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Drain the chicken. Season both sides with 4-1-1 (http://www.facebook.com/notes/syrup-and-biscuits/homemade-sauces-dressings-4-1-1-seasoning/161241783932261%22%22)

 

 

 

 

 

 

 

 

 

 

 

Drizzle olive oil over bottom of pan. I always coat it with non-stick cooking spray first. After seasoning, place chicken, piece by piece, in plastic bag with Bisquick. Shake until coated and then shake excess off each piece. Place skin side up on pan. There’s no need to flip them over during cooking. Bake at 400 degrees until done and the skin nicely browned. I cooked these pieces for 45 minutes. They were pretty big thighs.

 

 

 

 

 

 

 

 

 

 

 

 

Enjoy your dinner. Or your picnic. Or your snack. Or your breakfast. You can eat this anytime!