Second post, woohoo! I haven’t abandoned the blog, there’s hope for me yet! I’m trying to blog twice every month, which is not very frequent and thus hopefully enabling me to meet my goal. Everyone who knows me, knows my love for fries. I LOVE FRIES. I can eat fries for breakfast, lunch and dinner. But I never really do fried food aside from that. I mean, if you twist my arm to eat fried food… sure I’ll do it. But it’s not something I typically order on a menu, unless of course it’s… fries. Fried chicken has been on that list of fried things I never really order. I don’t think it really ever made me salivate and I’m not sure why. But after I found this recipe and made it a couple of times, I decided that I too love fried chicken. Of course, this is not ACTUALLY fried. It’s a healthy cheat using the oven! I actually found it via the Martha Stewart website, but I made some changes to the recipe after I discovered some things that didn’t work and some things I wanted to change like seasoned Panko vs. bread, etc. Anyhoo, after perfecting this recipe, I think my husband will agree this will be consumed many-a-time in our lives! Hope anyone who tries this enjoys it as much as we did!
2 tsp of salt (1 tsp for marinade, 1 tsp for breading)
1 tsp black pepper
1 tsp of cayenne powder (adjust according to preference of spiciness)
Oil Spray (I used an organic canola oil spray)
Create your buttermilk if you don't have any on hand like me!
In a bowl, add the buttermilk, minced garlic, 1 tsp of salt, and black pepper and whisk until seasonings are well mixed in.
In a large ziplock bag, add chicken pieces and then pour in the buttermilk marinade. Release all the air before sealing the bag. Then make sure you give the bag a good shake to really ensure the marinade reaches every part of the pieces.
Marinate for at least 30 minutes and up to overnight in the fridge (I did the latter because I prepped this at 10pm!). I also laid the bag flat on one side so all the pieces of chicken were touching the bottom of the fridge shelf. Halfway through the marinating time, turn the bag over so the other side of the chicken soaks in the marinade.
When you're ready to bake, preheat the oven to 425 degrees & make sure the rack is in the middle of the oven.
In a shallow bowl add the cup of panko crumbs, 1 tsp of salt, 1 tsp cayenne pepper and mix very very well. You want the salt especially to be distributed as much as possible.
Prep your baking rack. I use a wire rack on top of a sheet pan to bake drumsticks, almost always now. I place the wire rack in the sheet pan and spray the rack generously with oil.
Now to bread your chicken! Take the chicken out of the bag and hold over the bag opening for a few moments to make sure the marinade drips off the chicken (you don't want the chicken to be too moist before you bread).
Next take each piece of chicken and press into the bowl of panko. Turn the piece over and press again to make sure the panko sticks to the other side. You can turn each piece over a few times until the chicken is covered with panko. Then place on the wire rack.
Take the pan with the rack of chicken and place it on the middle rack of the oven. Bake for 30 minutes.
If your chicken has a nice golden brown look and the internal temperature has reached at least 170 degrees on your meat thermometer, you're good to serve after 5 minutes of cooling.
My chicken didn't completely brown after 30 minutes even though it was cooked, so I brought the rack of chicken out briefly and sprayed each piece GENTLY with some canola oil. You don't want this to be super oily, just slightly to encourage the panko to brown.
Switch your oven to "Broil" before putting the pan back into the oven.
You'll only need to put the chicken back in there for 1-2 minutes tops. Keep an eye on them as broiling can burn your food very quickly. You want brown not burned!
After 1-2 minutes, bring the pan out and let sit at room temperature for 5 minutes and serve!
The Full-time Foodie http://thefulltimefoodie.com/