Name: Buttermilk Oven "Fried" Chicken
Yield: Serves 4
Ingredients: 8 chicken drumsticks (about 3 1/2 ounces each), skinned; 1/2 teaspoon kosher salt; 1/2 teaspoon sweet paprika; 1/2 teaspoon poultry seasoning; 1/4 teaspoon garlic powder; 1/8 teaspoon freshly ground black pepper; 1 cup buttermilk; Juice of 1/2 lemon; Cooking spray or oil mister coating; 2/3 cup panko bread crumbs; 1/2 cup crushed cornflake crumbs; 2 tablespoons grated Parmesan cheese; 1 1/2 teaspoons kosher salt; 1 teaspoon dried parsley flakes; 1 1/2 teaspoons sweet paprika; 1/2 teaspoon onion powder; 1/2 teaspoon garlic powder; 1/4 teaspoon chili powder

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Buttermilk Oven "Fried" ChickenGina Homolka

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.

Recipe notes

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