Oven Fried Buttermilk Chicken

• Meat

  • 1 Chicken

• Produce

  • 1/4 cup Parsley, fresh

• Baking & Spices

  • 1 cup All-purpose flour
  • 1 tbsp Kosher salt
  • 2 tbsp White pepper

• Oils & Vinegars

  • 1 qt Vegetable oil

• Bread & Baked Goods

  • 1 cup Breadcrumbs, panko style

• Dairy

  • 1 qt Buttermilk

Found on bunnyswarmoven.net

Ingredients

• 1 chicken cut in 8 serving pieces
• 1 quart buttermilk
• 1 cup all-purpose flour
• 1 cup panko style breadcrumbs
• 1 tablespoon kosher salt
• 2 tablespoons white pepper
• ¼ cup chopped fresh parsley
• 1 quart vegetable oil

Directions

• Thoroughly wash and rinse chicken pieces, then place in a large bowl and pour the buttermilk over them. Cover with plastic wrap and refrigerate overnight. Preheat the oven to 350 degrees F. Combine the flour, breadcrumbs, parsley, salt, and white pepper in a large bowl. Take the chicken out of the buttermilk and coat each piece thoroughly with the flour mixture. Use hands to firmly pack coating to each piece. Pour the oil into a large heavy-bottomed pan to a depth of 1-inch and heat to 360 degrees F. Working in batches, place several pieces of chicken in the oil and fry for about 3 minutes on each side until the coating is a light golden brown (it will continue to brown in the oven). Dont crowd the pieces. Remove the chicken from the oil and place each piece on a metal baking rack set on a sheet pan. Allow the oil to return to 360 degrees F before frying the next batch. When all the chicken is fried, bake for 30 to 40 minutes, until the chicken is no longer pink inside. Serve hot.