Oven “Fried” Chicken
Ingredients:
4 lbs bone-in chicken (preferably dark meat: bone-in thighs work well)
1 cup buttermilk
fresh cracked pepper, to taste
3/4 cups panko breadcrumbs
3/4 cups freshly grated Parmesan cheese (or any other high quality grated cheese)
2 tsp dried parsley (or thyme or oregano or basil– whichever you prefer)
Directions:
Preheat oven to 375*. Rinse chicken and pat dry. Combine buttermilk and pepper in a shallow dish, large enough to dip the chicken pieces into. In a separate shallow dish, combine the breadcrumbs, cheese and dried herbs. Dip each piece of chicken into buttermilk mixture and then dredge chicken in the breadcrumb/panko mix– transfer each piece to a non-stick rimmed pan (if you don’t have a non-stick pan, line a pan with tin foil)– ensure that you do not crowd the pieces together, leave enough room/air around each piece to allow the chicken to cook on all sides. Bake for approximately 30 minutes (turn pieces over halfway through cooking) or until the crust is golden brown and the chicken’s juices run clear.
Enjoy!
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