Easy Oven “Fried” Chicken
By Paula Deen
- 1 3 to 3 1/2 lb rinsed, patted dry, and cut into 8 pieces whole chicken
- 3/4 cup buttermilk
- 1 1/2 tablespoons dijon mustard
- 2 cloves finely chopped garlic
- 1 1/2 teaspoons hot sauce
- 1 cup self rising flour
Lightly season the chicken all over with salt. Season the chicken generously with black pepper (at least Â½ teaspoon). In a large bowl, combine the buttermilk, mustard, garlic, and hot sauce. Add the chicken to the marinade, turning to coat evenly with the mixture. Cover with plastic wrap and refrigerate for at least 30 minutes or up to 8 hours.
When you are ready to cook the chicken, preheat the oven to 425 °F. Place a wire rack on top of a large rimmed baking sheet.
In a large resealable bag, combine the flour and Â½ teaspoon black pepper. Remove the chicken from the marinade, letting the excess drip off and transfer to the bag. Close it up tightly and give it a good shake until the chicken is coated all over with the flour mixture.
Transfer the chicken to the wire rack. Coat the chicken generously all over with cooking spray. Bake, turning every 15 minutes or so, until the chicken is crispy, browned, and cooked through, 40 to 50 minutes.