We loved fired chicken, but don't like the mess or calories, so we worked on perfecting a recipe for "oven-fired" chicken--we think we nailed it. The keys are marinating the chicken in buttermilk (don't skip this step...so plan ahead)...and flavoring all levels of the coating.
4 Skin On, Bone in Chicken Thighs
1/2 Cup Buttermilk
1 Tablespoon Old Bay
1 Teaspoon Salt
1/2 Cup Flour
1/2 Tablespoon Old Bay Seafood Seasoning
1/2 Tablespoon Salt
1/2 Teaspoon Freshly Ground Black Pepper
1/2 Teaspoon Chipotle Powder
1/2 Teaspoon Dry Mustard
1 Egg, beaten with 2T of the buttermilk from the marinade
1/2 Teaspoon Tj Yuzu Hot Sauce
1 Cup Panko
1/2 Cup Finely Ground Parmesan Cheese
2 Tablespoons Melted Butter
1 Teaspoon Salt
1/2 Teaspoon Freshly Ground Black Pepper
1/2 Teaspoon Citrus Rub (from Whole Spice)
- Remove skin from chicken thighs.
- Mix buttermilk, old Bay and Salt. Marinate the chicken in the buttermilk mixture for 1-4 hours (or overnight).
- Preheat oven to 425°F convection. Line a sheet pan with a non-stick sheet.
- Remove chicken from marinade and pat dry.
- Mix flour, Old Bay, salt, pepper, chipotle powder and mustard and put into shallow dish or zipper bag.
- Mix egg, buttermilk and hot sauce and put in another shallow dish.
- Mix remaining ingredients and put in a third shallow dish.
- Dip each thigh in the flour mix, shake, the egg mix, shake and then the panko mix and press the panko onto all sides of the chicken. Put the chicken skin side up on the baking sheet.
- Bake in oven for 40-45 minutes until golden brown.
