Ingredients
- 4-5 lbs chicken (See Note 1)
- 1 cup buttermilk
- 1 cup flour
- 1 cup Panko breadcrumbs
- 4 tbsp butter melted
Seasoning Blend
- 2 tsp white pepper
- 1 tsp celery salt
- 1 tsp Italian Seasoning
- 1 tsp kosher salt
- 1 tsp garlic powder
- 1 tsp black pepper
- 1 tsp dried mustard
- 1 tsp paprika
- 1 tsp ground ginger
- 1/2 tsp baking powder
- 1/4 tsp turmeric
- 1/4 tsp cayenne
Instructions
- Place the chicken parts with the skin on in a plastic bag and pour the buttermilk in to coat. Squeeze the air out of the bag and seal. Massage the chicken and buttermilk with your hands to coat evenly and allow to marinate in the refrigerator for 30 minutes minimum up to several hours.
- Preheat your oven to 425°F. In a medium sized bowl using a whisk, mix together the flour, Panko, baking powder and 11 herbs and spices. Set aside.
- Place a 13x9” baking dish in the oven to get hot for at least 15 minutes. While pan is heating up remove the chicken from the buttermilk, shaking off excess, and dredge in the seasoned flour mixture (use one hand to get the chicken and the other to coat it so you don't get clumpy fingers on both hands), coating on all sides with one hand.
- Add the melted butter to the heated baking dish and arrange the chicken pieces on top with plenty of room on each side so they “fry” not "steam".
- Bake for 12 minutes, uncovered. Turn the chicken pieces over and bake another 12 minutes or until internal temperature reads 165°F depending on the size of your chicken. (If using boneless chicken breasts do 10 minutes per side) Remove from oven and allow to rest 5 minutes and then serve.
From: keviniscooking.com
