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oven fried chicken

Oven Fried Chicken with a Cornmeal Crust

Buttermilk-soaked chicken in a crunchy cornmeal and paprika crust, baked on a rack until golden. About 40g protein.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Soul Food, Southern
Calories: 480
Ingredients Method

Ingredients
  

Buttermilk soak
  • 3 lbs bone-in chicken thighs and drumsticks about 8 pieces
  • 1 1/2 cups buttermilk
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp cayenne pepper
  • 1 tsp sea salt
Cornmeal crust
  • 3/4 cup stone-ground cornmeal
  • 1/2 cup whole wheat or all-purpose flour
  • 2 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried thyme
  • 1/2 tsp dried oregano
  • 1/2 tsp cayenne pepper
  • 1 tsp sea salt
  • 1 tsp black pepper freshly cracked
To bake
  • 2 tbsp avocado oil or melted ghee

Method
 

  1. Whisk the buttermilk with the garlic powder, onion powder, cayenne and salt. Add the chicken, cover and refrigerate for at least 1 hour or overnight.
  2. Heat the oven to 425 degrees. Set a wire rack on a lined baking sheet.
  3. Mix the cornmeal, flour and all the crust spices in a shallow dish.
  4. Lift each piece of chicken from the buttermilk, let the extra drip off, then press it into the crust on all sides.
  5. Set the chicken on the rack and brush or drizzle with the avocado oil or ghee.
  6. Bake for 40 to 45 minutes, until golden and crisp and the thickest piece reads 165 degrees. Rest 5 minutes before serving.