Crispy Spicy Southern-Style Oven-Fried Chicken
Get ready to tantalize your taste buds with this Crispy Spicy Southern-Style Oven-Fried Chicken! Marinated in a flavorful blend of buttermilk, olive oil, and zesty Louisana hot sauce, this chicken absorbs all the scrumptious flavors over a span of 8 to 24 hours. The addition of Dijon mustard and fresh garlic elevates the taste, while a crunchy coating made of seasoned breadcrumbs, Parmesan cheese, and spices ensures an irresistible crispiness. Perfect for family dinners or gatherings, this dish will likely become a new favorite for spice lovers and casual eaters alike! Serve it alongside your favorite sides for a memorable meal.
N/A
Servings
N/A
Calories
16
Ingredients
Ingredients
buttermilk
1 1/2 cups (none)
olive oil
1/2 cup (none)
Louisana hot sauce
2 tablespoons (can adjust for spice level)
Dijon mustard
2 tablespoons (none)
fresh minced garlic
1 tablespoon (minced)
salt
2 teaspoons (divided)
black pepper
to taste (freshly ground)
small onion
1 (sliced)
chicken pieces
10 pieces (skin and bones left on)
dry breadcrumbs
1 cup (none)
grated parmesan cheese
1/3 cup (none)
flour
1/4 cup (none)
dried thyme
2 teaspoons (rubbed between fingers)
paprika
1/2 teaspoon (none)
cayenne pepper
1/4 teaspoon (can adjust for spice level)
melted butter
6 tablespoons (can substitute with olive oil)
Instructions
1
In a large mixing bowl, whisk together the buttermilk, olive oil, Louisana hot sauce, Dijon mustard, minced garlic, 1 teaspoon of salt, and 1/2 teaspoon of freshly ground black pepper until well combined. Add the sliced onion and mix again.
2
Add the chicken pieces to the bowl, turning them to ensure they are completely coated in the marinade. Cover the bowl and refrigerate for at least 8 hours or up to 24 hours, turning the chicken occasionally to allow full flavor infusion.
3
When ready to cook, preheat your oven to 425°F (220°C) for 10 minutes to ensure it is hot. Line a 15 x 10-inch baking sheet with aluminum foil for easy cleanup and place a wire rack on top of it.
4
In a separate bowl, combine the dry breadcrumbs, grated Parmesan cheese, flour, dried thyme, paprika, cayenne pepper, and 1 teaspoon of salt. Mix well.
5
Remove the chicken from the marinade (discard the marinade and onion slices) and allow excess liquid to drip off.
6
Dredge each piece of chicken in the breadcrumb mixture, ensuring a thorough coating on all sides, then arrange them skin-side up on the wire rack.
7
Let the coated chicken sit at room temperature for about 30 minutes before baking.
8
Drizzle melted butter over the chicken pieces for extra crispiness and flavor.
9
Bake in the preheated oven for about 45-50 minutes, or until the chicken is golden brown, crispy, and cooked through.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Crispy Spicy Southern-Style Oven-Fried Chicken?
It is a flavorful chicken dish marinated in buttermilk, hot sauce, and spices, then coated in a seasoned breadcrumb and Parmesan mixture and baked until crispy.
How long should the chicken marinate?
For the best flavor infusion, the chicken should marinate for at least 8 hours, but it can be refrigerated for up to 24 hours.
What temperature should the oven be set to?
The oven should be preheated to 425°F (220°C) for at least 10 minutes before baking.
Can I adjust the spice level of this recipe?
Yes, you can adjust the amount of Louisiana hot sauce in the marinade and the cayenne pepper in the breading to suit your spice preference.
What ingredients are in the marinade?
The marinade consists of buttermilk, olive oil, Louisiana hot sauce, Dijon mustard, minced garlic, salt, black pepper, and a sliced small onion.
What is in the breading mixture?
The breading is a blend of dry breadcrumbs, grated Parmesan cheese, flour, dried thyme, paprika, cayenne pepper, and salt.
Why is a wire rack used for baking?
Placing the chicken on a wire rack over the baking sheet allows hot air to circulate under the chicken, ensuring it gets crispy on all sides.
Should I leave the skin and bones on the chicken?
Yes, the recipe specifically recommends using 10 chicken pieces with the skin and bones left on for maximum flavor and juiciness.
Can I substitute the melted butter?
Yes, you can substitute the melted butter with olive oil if you prefer a different fat source for the final drizzle.
Why do I need to let the breaded chicken sit for 30 minutes?
Allowing the coated chicken to sit at room temperature for 30 minutes helps the breading adhere better to the meat and ensures more even baking.
How long does the chicken take to bake?
The chicken typically bakes for 45 to 50 minutes until it is golden brown and crispy.
Do I need to flip the chicken while it is in the oven?
No, by placing the chicken skin-side up on a wire rack, the heat circulates sufficiently so flipping is not necessary.
What brand of hot sauce is recommended?
The recipe calls for Louisiana hot sauce, but you can use your favorite vinegar-based hot sauce as a substitute.
Can I reuse the buttermilk marinade?
No, the marinade and onion slices must be discarded after the chicken is removed to prevent foodborne illness.
What does the Dijon mustard do in this recipe?
The Dijon mustard adds a zesty flavor to the marinade and helps the liquid components emulsify and stick to the chicken.
How do I prevent the chicken from sticking to the pan?
Using a wire rack prevents the chicken from sitting directly on the tray, and lining the tray with foil aids in overall cleanup.
Can I use fresh thyme instead of dried?
Yes, though if using fresh thyme, you may want to increase the amount slightly as dried herbs are more concentrated in flavor.
What kind of breadcrumbs should I use?
Standard dry breadcrumbs are used for this recipe to create a traditional Southern-style crust.
Does the recipe use fresh garlic?
Yes, it uses one tablespoon of fresh minced garlic for a robust flavor.
How many chicken pieces does this recipe cover?
The ingredient quantities provided are designed for 10 pieces of chicken.
Is the Parmesan cheese necessary?
The Parmesan cheese adds both a savory 'umami' flavor and contributes to the crispy texture of the crust.
What is the best way to clean up?
Lining your 15 x 10-inch baking sheet with aluminum foil before starting will make the cleanup process much easier.
Can I make this recipe gluten-free?
You can attempt a gluten-free version by substituting the flour and breadcrumbs with your favorite gluten-free alternatives.
Should the onion be cooked before adding to the marinade?
No, the small onion should be sliced raw and mixed directly into the marinade.
What should I do if the chicken is browning too quickly?
If the crust is browning too fast, you can tent a piece of foil over the chicken for the remainder of the baking time.
What sides go well with this chicken?
Classic Southern sides like mashed potatoes, coleslaw, corn on the cob, or biscuits pair perfectly with this dish.
Can I use boneless chicken breasts instead?
You can, but you will need to significantly reduce the baking time to prevent the meat from drying out.
How do I know the chicken is fully cooked?
The chicken is done when the internal temperature reaches 165°F (74°C) and the juices run clear.
What is the role of the olive oil in the marinade?
Olive oil helps to keep the chicken moist during the long marination process and adds richness to the meat.
Can I use Panko breadcrumbs?
Yes, Panko breadcrumbs can be substituted for an even lighter and airier crunch.