My best friend Dawn gave me the Bon Appetit Fast Easy Fresh cookbook for my last birthday.
My favorite recipe in this book is this Spicy Oven Fried Chicken. It is very simple to make and bursting with flavors. My children love the taste. I have used boneless chicken breast with or without skin. You can reduce the cayenne pepper if you want it less spicy; it does have a kick. Don’t omit the melted butter because that adds crisp to the final dish.
- 1 ¼ cups buttermilk
- 2 Tbsp Dijon mustard
- 4 garlic cloves, pressed
- 2 Tbsp salt, divided
- 1 ½ tsp cayenne pepper, divided
- 12 chicken pieces with skin and bones (4 breasts, 4 thighs, and 4 drumsticks)
- 1 cup unseasoned dry breadcrumbs
- 1/3 cup freshly grated parmesan cheese
- ¼ cup all-purpose flour
- 2 tsp dried thyme
- ½ tsp paprika
- 3 Tbsp unsalted butter, melted
Whisk buttermilk, mustard, garlic, 1 tsp salt, and 1 tsp cayenne in large bowl. Add chicken and turn to coat. Cover and chill at least 3 hours or overnight, turning occasionally.
Preheat oven to 425 degrees.
Place 1 rack on each of 2 large rimmed baking sheets. Mix breadcrumbs, cheese, flour, thyme, paprika, remaining 1 tsp of salt, and ½ tsp cayenne in medium bowl. Remove chicken from buttermilk mixture, allowing excess to drip off. Working in batches, add chicken to breadcrumb mixture; turn to coat. Arrange chicken pieces, skin side up, on racks. Let stand 30 minutes at room temperature. Drizzle butter over chicken; bake until crisp, brown, and cooked through, about 50 minutes.