2 lbs bone-in, skin-on chicken (breasts, thighs, and drumsticks)
1 cup buttermilk
1 tsp hot sauce (optional)
1 cup all-purpose flour
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1/2 tsp black pepper
Vegetable oil cooking spray for greasing
In a large bowl, whisk together the buttermilk and hot sauce (if using). Add the chicken pieces and toss to coat. Cover the bowl and refrigerate for 30 minutes to 8 hours.
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a shallow dish or large resealable bag, mix together the flour, paprika, garlic powder, onion powder, salt, and pepper.
Remove the chicken pieces from the buttermilk mixture, allowing any excess to drip off. Place the chicken in the dish or bag with the flour mixture and toss or shake until evenly coated.
Place the coated chicken pieces on the prepared baking sheet and lightly spray with vegetable oil cooking spray.
Bake for 35-45 minutes or until the internal temperature reaches 165°F (74°C).
Let the chicken rest for a few minutes before serving.
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