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How to make it

  • 1. In large re-sealable plastic food storage bag, mix buttermilk, and chicken. Seal bag; turn bag several times to coat chicken. Refrigerate at least 1 hour or overnight.
  • 2. Heat oven to 425 F. Spray 15x10x1 inch pan with cooking spray. In 1 shallow dish, mix eggs and hot sauce stir well. In another shallow bowl, mix breading ingredients. Remove chicken pieces 1 at a time from buttermilk. Dip chicken in breading, turning to coat completely; shake off excess. Dip into egg mixture then back into breading mixture a second time. Shaking off excess breading. Place chicken, bone side down, in pan. Let set for about 15 minutes before baking. Place chicken on cake cooling rack set on top of a baking sheet.
  • 3. Bake 35 to 40 minutes or until juice of chicken is clear when thickest piece is cut to bone (170 F. for breasts; 180 for legs and thighs)
  • sometimes I don't have enough time for the first step of marinating the chicken, so... I skip it and season the chicken with the roasted chicken rub before I dip in the egg mixture and bread.

Reviews & Comments 3

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  • Semigourmet53 3 years ago
    as many pieces as you like Frankie
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  • MikeyfromAR 3 years ago
    I can see some scrumptious chicken tights on the horizon !!!
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  • frankieanne 3 years ago
    Is this for one chicken - eight pieces or so?
    Was this review helpful? Yes Flag

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