Set the wire rack on the parchment paper. Broil the chicken for 1 to 2 minutes on each side, watching it carefully, or until you see the oil on the coating bubble. Turn on the broiler and set a rack about 8 inches from the element. Continue baking for 10 minutes, or until a meat thermometer inserted into the thickest of the chicken registers 165 degrees.Ħ. Bake the chicken for 20 minutes, switching the position of the pans from back to front or top to bottom. Spray with vegetable oil spray, coating the pieces in all the nooks and crannies.ĥ. Repeat with the remaining chicken pieces, dividing them between the sheets. Set the chicken skin side up on one of the baking sheets. Dredge the chicken on all sides in the breadcrumb mixture. With tongs, remove a piece of chicken from the buttermilk and tap the tongs against the side of the bowl to let the excess liquid fall back into the bowl. In another large bowl, whisk the breadcrumbs, flour, the remaining 1 teaspoon salt, and cayenne to blend them.Ĥ. Set aside for 10 minutes (or refrigerate for up to 8 hours).ģ. Add the chicken thighs, drumsticks, and breasts and turn to coat them in the marinade.
In a bowl large enough to hold all the chicken pieces, whisk the buttermilk, sriracha, mustard, 1 teaspoon of the salt, and black pepper. Have on a large wire rack and a sheet of parchment to put under it.Ģ. Line 2 rimmed baking sheets with foil and spray with vegetable oil spray. Split bone-in chicken breasts (skin intact), halved horizontally to make 4 pieces totalġ.
Pack the chicken in your picnic basket and celebrate a new lease on life after so many months of isolation. Oven-fried chicken keeps in the fridge for two to three days (if it lasts that long). They go into a hot oven for half an hour and then get a quick turn under the broiler to add a little crispness. First marinate chicken thighs, drumsticks, and breasts in buttermilk and sriracha, then dredge it with breadcrumbs and flour, and finally spray it all over with vegetable oil spray, getting into all the crevices and thoroughly coating the pieces. The breading is subtly spicy, but if you like yours hotter, add an extra pinch of cayenne. Although the pieces do not have the hard crunch of deep-fried chicken, the crust is full of flavor. The chicken takes little time to prepare and avoids the mess of deep-frying. Take this devilishly delicious and slightly spicy oven-fried chicken to the beach, on a hike, or to your favorite picnic site.
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