Oven Fried Buttermilk Chicken
Ingredients
- preheat oven to 425 degrees
- yield: 8 pieces
- Franks' Red Hot Wings sauce has medium heat. If you substitute another brand of hot sauce adjustments might be necessary for the amount you use in the marinade. Very little heat is transferred to the meat of the chicken when using Frank's. I've not tested other hot sauce products in this recipe. I prefer self-rising flour over all-purpose flour for the coating because it tends to crisp up a little better.
- 8 chicken thighs bone-in and skin-on
- buttermilk marinade:
- 2 cups buttermilk
- 1/2 cup Frank's Red Hot Wings sauce
- 1 teaspoon kosher salt
- cook the chicken:
- buttermilk marinated chicken drained
- 2 cups self-rising flour
- 1 tablespoon sweet paprika
- 1 tablespoon sugar
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1/2 cup unsalted butter
Instructions
- marinate the chicken:
- Place chicken thighs in a large disposable plastic storage bag.
- buttermilk marinade:
- Stir marinade and pour over chicken in storage bag. Marinate in refrigerator at least overnight.
- cook the chicken:
- Combine flour, paprika, sugar, salt and garlic powder in a large storage bag. Add chicken, one piece at the time, and shake until well coated. Place breaded chicken on a plate. Repeat with remaining chicken pieces.
- Add butter to a large baking pan. Place in hot oven just until butter melts. Remove from oven.
- Place breaded chicken pieces skin side down.
- Cook in a preheated 425 degree oven for 30 minutes.
- After 30 minutes, flip chicken and cook on other side for 30 minutes or until the internal temperature of the chicken reaches 165 degrees.
- Drain on a wire rack for a few minutes. Serve hot, cold or at room temperature.
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