Marinating the chicken in a spiced-up buttermilk mixture will keep it from drying out in the oven. For a crispy coating, be sure to use a rack to allow the air to circulate around the chicken pieces.
|1 1/2 cups light buttermilk||1 teaspoon paprika|
|1 tablespoon Dijon mustard||1 teaspoon garlic powder|
|1 tablespoon hot sauce (such as tobasco)||1 teaspoon salt|
|one 3-4 pound chicken, cut into 8 pieces||1/4 teaspoon cayenne pepper|
|1 1/2 cups panko breadcrumbs||cooking spray|
|1/2 cup finely ground cornmeal|
In a large bowl, whisk together the buttermilk, Dijon mustard and hot sauce. Add the chicken pieces, making sure they’re completely submerged in the liquid. Cover the bowl and refrigerate 1 hour, or up to overnight.
Preheat oven to 400 degrees F. In a large shallow dish, combine the panko, cornmeal, paprika, garlic powder, salt and cayenne. Remove the chicken from the buttermilk mixture one piece at a time, allowing excess marinade to drip off. Roll the chicken pieces in the panko mixture to coat, then place them on a rack on top of a baking sheet.
Mist the chicken with the cooking spray and bake 40-50 minutes, or until chicken is cooked through and the coating is crispy and golden brown.
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