Buttermilk Oven "Fried" Chicken

Ingredients for Buttermilk Oven "Fried" Chicken

• 8 chicken drumsticks (about 100g each), skinned

• 1/2 teaspoons kosher salt

• 1/2 teaspoons sweet paprika

• 1/2 teaspoons poultry seasoning

• 1/4 teaspoons garlic powder

• 1/8 teaspoons freshly ground black pepper

• 240ml buttermilk

• Juice of 1/2 lemon

• Cooking spray or oil mister coating

• 160ml panko bread crumbs

• 80g crushed cornflake crumbs

• 2 tablespoons grated Parmesan cheese

• 1 1/2 teaspoons kosher salt

• 1 teaspoon dried parsley flakes

• 1 1/2 teaspoons sweet paprika

• 1/2 teaspoons onion powder

• 1/2 teaspoons garlic powder

• 1/4 teaspoons chilli powder

In a medium bowl, season the chicken with the salt, paprika, poultry seasoning, garlic powder, and black pepper. Pour the buttermilk and lemon juice over the chicken and refrigerate for 6 to 8 hours, preferably overnight.

Preheat the oven to 204°C. Place a rack on a baking sheet and lightly spray with oil.

In a shallow bowl, combine the panko, cornflake crumbs, Parmesan, salt, parsley, paprika, onion powder, garlic powder, and chilli powder.

Remove the chicken from the buttermilk, dredge each piece in the crumb mixture, and put the pieces onto the prepared baking sheet. Spray the tops of the chicken with oil.

Bake until golden brown and cooked through, 40 to 45 minutes.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.