Recipe

Touchdown Oven Fried Chicken Recipe

Add Step-by-Step Photos	Lunasea / All my dishes 1 year, 10 months ago This is an easy and delicious way to make fried chicken. I've made this numerous times and everyone loves it. It's good warm or at room temperature. **NOTE: The prep time is impressive, but it involves letting the chicken soak in its lovely butte... More Prep:480m Cook:50m Servings:6	Lunasea
	chicken easy crunchy delicious parmesan dijon

With panko bread cru

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Ingredients

Chicken and Marinade:

1 1/4 cups buttermilk

1/4 cup extra-virgin olive oil

3 tablespoons to 1/2 cup or more of Frank's RedHot Sauce

2 tablespoons Dijon mustard

2 garlic cloves, minced

1 teaspoon salt

1/2 teaspoon cracked black pepper

1 large onion, sliced

12 chicken pieces (breasts, thighs and drumsticks) with skin and bones

****

Crust/Breading:

1/4 cup all purpose flour

1 cup dry unseasoned breadcrumbs (can use Panko)

1/2 cup freshly grated Parmesan cheese

2 teaspoons dried thyme

1 teaspoon paprika (I like smoked paprika)

1/2 teaspoon cayenne pepper (I always add more because I love cayenne - even though it really doesn't add a lot of heat)

1 teaspoon salt

1 teaspoon cracked black pepper, or to taste

3 tablespoons butter, melted

Directions

Whisk buttermilk, oil, hot pepper sauce, mustard, garlic, 1 teaspoon salt and 1/2 teaspoon pepper in large bowl to blend well.

Add onion, then chicken and turn to coat. Cover; chill at least 3 hours or up to 1 day, turning chicken occasionally. *NOTE: I prefer letting the marinade process go for one day and I put the prepared marinade and chicken into a large zip bag. It makes it easier to turn the chicken.

Place racks on 2 large rimmed baking sheets. **NOTE 2: Line the baking sheets with aluminum foil to make your life easier. And spray the racks with PAM, as the chicken tends to stick to the rack a bit. Not bad, but it does.

Whisk breadcrumbs, cheese, flour, thyme, paprika, cayenne and 1 teaspoon salt in large baking dish (I use a large zip bag) to blend.

Remove chicken from marinade, allowing excess to drip off.

Add chicken to breadcrumb mixture and turn to coat completely.

Arrange chicken, skin side up, on racks on baking sheets. **Let stand 30 minutes.

Preheat oven to 425°F.

Drizzle butter over chicken. Bake until crisp, golden and cooked through, about 50 minutes.

Serve warm or at room temperature.

Hope your favorite team wins! Rahhh....enjoy. =)

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Comments

pleclare 1 year, 10 months ago said:
Looks wonderful. Thanks!!

donman 1 year, 10 months ago said:
Man does this sound good! I can't wait to try it :)
Will cultured Buttermilk work?

lunasea 1 year, 10 months ago said:
Hi Donnie, yes - cultured buttermilk will work just great. Enjoy! =)

wolfpackjack 1 year, 10 months ago said:
Yummy... can I do the male thing and hold the remote?

robertg 1 year, 10 months ago said:
This sounds so good that I can taste it all ready,a sure keeper,thanks for sharing.........

wynnebaer 1 year, 10 months ago said:
Sounds incredible......:)

kimmer 1 year, 10 months ago said:
Absolutely delish! Got my 5. Love fried chicken, brings back memories of Sunday afternoons at grammie's house. I can almost smell it cooking!

pink 1 year, 10 months ago said:
*Pink is scurrying around the kitchen, *CHICKEN!* rolls up her sleeves and snaps on the radio* Tops!

j_oderon 1 year, 10 months ago said:
This makes my mouth water by just reading it. Lol. I'm definitely trying this one soon. Thanks for sharing! =)

taylorsue82 1 year, 10 months ago said:
This sounds so good, love trying differnt chicken recipes.

mrspotatohead 1 year, 10 months ago said:
I have a good recipe for oven-fried chicken, but this one sounds WAY better - I will be trying. Thank you!

chihuahua 1 year, 10 months ago said:
I love that the chicken is not "fried." Oven-fried chicken here I come! (Great recipe.)

vickycummins 1 year, 10 months ago said:
Yum!! Can't wait to try this!!

conner909 1 year, 10 months ago said:
Looks good Vickie! Am bookmarking this!

wilz 1 year, 8 months ago said:
I will definitely try this one! :)

shine 1 year, 4 months ago said:

Baby , did I mention how much I love fried chicken? We will certainly be making this... often ;-) I do have one question for you my sweet, only three tablespoons of Frank? ;-) just kidding, my love!

I will certainly give you my high five... I need to wipe up all of this drool first... it's been here for a little while, and then I looked at this recipe -- that was the end!
I love you! Ray

shine 1 year, 4 months ago said:

You are so delightful! I laughed out loud at your edit! I think it's a good thing that I know where to get Frank's by the gallon! I love you!
Ray

shine 1 year, 4 months ago said:
I Love you

shine 1 year, 3 months ago said:
I finally made it back, and yes, it still looks delicious ;-)The reason why I came back is twofold-- I want to make this chicken this week, but I also want to use some aspects of this for my country fried steak tomorrow. Thank you sweetie! Love ya!

cricket83 1 year, 3 months ago said:
Hey!
will try this one out!! can't wait!! :)
was referred by shine to ck it out!!
thanx!
will come back & rate for ya!

brianna 1 year, 3 months ago said:
Love all the ingrediants in this recipe. Can't wait to try it out. Thanks for sharing it.

littlemissey 1 year, 3 months ago said:
This I can't wait to make. Great recipe. Ruthie

pieplate 1 year, 3 months ago said:
Yes! Buttermilk is *definitely* the way to fly. Parmesan is a very interesting idea.

trigger 1 year ago said:
Crispy crunchy delicious!
It is the heart of football season and this recipe caught my eye.
Your Touchdown Oven Fried Chicken I know will be a hit this Thanks giving holiday and the rest of the football season. Love the buttermilk it adds that extra special flavor I look for.

Flagged this as beautiful.
Big five great step by steps.

A winner all the way GO PATS!

Michael

hunnee 6 months, 3 weeks ago said:
MMMM!

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Alterations

lunasea 1 year, 3 months ago said:
I made this again today and had big pieces of chicken and had to make double the breading to coat well. I also upped the Frank's in the marinade to a 1/2 cup or more and doubled the cayenne in the breading. It was spicy, but not hot. De-licious! Hugs, Vickie

lunasea 1 year, 3 months ago said:
Per discussions with my dear Ray (Shine), I actually put almost a cup of Frank's in the marinade because we wanted the chicken to have that lovely Frank's RedHot Sauce taste as a bigger flavor agent in the chicken. It worked out great. Don't be afraid of it. It adds a lot of taste.

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