Our second day of back-to-school recipes comes from Gina Homolka's debut, The Skinnytaste Cookbook, and it's a lighter version of one of my favorite things--fried chicken. I usually don't like cooking it at home because of all the grease involved with frying but in this baked version you get to skip the mess without giving up a crispy outer crust. I also like that I can get the chicken soaking in the buttermilk mixture the night before or in the morning before work and then it's a quick finish to add the panko/cornflake crust and throw it in the oven at the end of the day.
Fried chicken is one of my biggest weaknesses, so naturally I've been perfecting this lighter version for years. I've managed to achieve the same crispy golden texture you get from frying from my oven. Yep, it's skinnier, easier, quicker, and (bonus) there's no greasy mess to clean up. Soaking the chicken overnight (sometimes two nights) in a buttermilk bath is a must for meat that's moist and juicy. To easily remove the skin from the drumsticks, use one paper towel to grasp the joint end and a second one to pull off the skin.
8 chicken drumsticks (about 3 1â„2 ounces each), skinned
1â„2 teaspoon kosher salt
1â„2 teaspoon sweet paprika
1â„2 teaspoon poultry seasoning
1â„4 teaspoon garlic powder
1â„8 teaspoon freshly ground black pepper
1 cup buttermilk
Juice of 1â„2 lemon
Cooking spray or oil mister
2â„3 cup panko bread crumbs
1â„2 cup crushed cornflake crumbs
2 tablespoons grated Parmesan cheese
1 1â„2 teaspoons kosher salt
1 teaspoon dried parsley flakes
1 1â„2 teaspoons sweet paprika
1â„2 teaspoon onion powder
1â„2 teaspoon garlic powder
1â„4 teaspoon chili powder
For the chicken: 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 400Â°F. Place a rack on a baking sheet and lightly spray with oil.
For the coating: In a shallow bowl, combine the panko, cornflake crumbs, Parmesan, salt, parsley, paprika, onion powder, garlic powder, and chili 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.
Per serving (2 drumsticks)
Fat 8.5 g
Saturated fat 2.5 g
Cholesterol 182 mg
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