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buttermilk mayonnaise thyme paprika onion powder garlic cayenne pepper kosher salt chickens cooking spray breadcrumbs fresh chives freshly ground black pepper
Viewed: 77 - Published at: 3 years agoIngredients
- 1 cup buttermilk
- 1/2 cup mayonnaise
- 4 sprigs thyme, leaves stripped and chopped
- 1 1/2 teaspoons paprika
- 3/4 teaspoon onion powder
- 3/4 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- Kosher salt
- 2 3 -to-4-pound chickens, each cut into 8 pieces
- Cooking spray
- 3 1/2 cups breadcrumbs (preferably panko)
- 1/3 cup chopped fresh chives
- Freshly ground black pepper
Method
- Whisk the buttermilk, mayonnaise, half of the thyme, 1 teaspoon paprika, the onion and garlic powders, cayenne and 1 teaspoon salt in a large bowl.
- Add the chicken and toss to coat; cover and refrigerate at least 3 hours or overnight.
- Position racks in the upper and lower thirds of the oven and preheat the oven to 400 degrees F. Line 2 baking sheets with aluminum foil and set a wire rack on each; coat the racks with cooking spray.
- Combine the breadcrumbs, chives, the remaining thyme and 1/2 teaspoon paprika, 1 teaspoon salt and 1/2 teaspoon black pepper in a shallow bowl.
- Remove the chicken from the marinade and dredge in the breadcrumb mixture, pressing to adhere.
- Put the white meat on one wire rack and the dark meat on the other rack, skin-side up.
- Coat the chicken with cooking spray.
- Transfer to the oven, placing the dark meat on the bottom oven rack; bake until the crust is golden and a thermometer inserted into the thickest part of the meat registers 165 degrees F, 50 to 55 minutes.
- Let cool slightly on the wire racks, 10 minutes.
- Season with salt.
- Photograph by Con Poulos
