buttermilk oven fried chicken - Page 3

Prepare the Chicken: Start by removing the skin from the chicken pieces. Use paper towels to grip and pull off the skin for a better hold. Season the chicken with a mixture of salt, pepper, paprika, poultry seasoning (such as thyme), and garlic powder.
Preheat the Oven: Set your oven to 350°F (175°C) to ensure it’s hot and ready by the time your chicken is coated and prepped.
Mix the Coating Ingredients:
- Dry Mixture: In a baking pan, combine the flour, garlic pepper, sugar, and paprika. Mix well to ensure the spices are evenly distributed.
- Wet Mixture: In a medium-sized bowl, whisk together the buttermilk, eggs, baking powder, and baking soda until the mixture is smooth and well combined.
Coat the Chicken:
- Dip each piece of chicken into the buttermilk mixture, allowing the excess to drip off.
- Roll the chicken in the flour mixture, ensuring it’s well-coated.
- For an extra crispy layer, dip the chicken back into the buttermilk mixture and then roll it again in the flour mixture.
Bake the Chicken: Arrange the coated chicken pieces in the baking pan. Drizzle them lightly with olive oil to help achieve a golden, crispy crust. Bake for about 50-55 minutes, or until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (75°C).