Ingredients
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1 1/2 cups buttermilk
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1/4 cup oil (can use olive oil)
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2 tablespoons hot pepper sauce (I use President's Choice Louisiana hot sauce)
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2 tablespoons Dijon mustard
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1 tablespoon minced fresh garlic (or to taste)
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2 1/2 teaspoons seasoning salt, divided
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1/2 teaspoon black pepper
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11 -12 chicken pieces (skin on)
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2 cups dry breadcrumbs (use only dry breadcrumbs!)
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2/3 cup grated parmesan cheese
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1/2 cup all-purpose flour
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1 teaspoon dried thyme
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1 teaspoon paprika
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1 teaspoon cayenne pepper
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1 tablespoon garlic powder
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4 -5 tablespoons melted butter
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2 medium onions, sliced
Instructions
- In a large bowl (large enough to hold the chicken pieces) whisk the buttermilk, oil, hot pepper sauce, minced garlic, Dijon mustard, 1 teaspoon salt and about 1/2 teaspoon black pepper.
- Add in sliced onion and chicken pieces; turn to coat/mix well.
- Cover and refrigerate for a minimum of 4 hours or up 24 hours, turning occasionally (I marinaded the chicken in the morning and baked it for dinner).
- Place a cookie rack on a foil-lined 15x10-inch baking sheet (I was able to get 11 pieces of chicken on one rack).
- In a bowl mix together dry breadcrumbs, Parmesan cheese, flour, thyme spice, paprika, cayenne pepper, 1-1/2 teaspoon seasoned salt salt and garlic powder.
- Remove the chicken pieces from marinade, allowing any excess marinade to drip off the chicken.
- Dip the chicken pieces into the breadcrumb mixture and turn to coat completely.
- Arrange chicken (skin-side up) on rack or racks on the baking sheets.
- Let chicken stand for 30 minutes, NO more NO less!.
- Set oven to 425°F (bottom oven rack).
- Drizzle the melted butter over the chicken pieces.
- Bake until crisp, golden and cook through About 45 minutes (might take a little longer).