Crispy Oven-Fried Chicken
Stock-up on chicken when its on sale! Always check the sell-by date for freshness and be sure to freeze any you don't plan to use by that date. Chicken will keep in the freezer for up to 4 months.
2 cup bread cubes or crackers
3 Tbsp dried parsley or fresh parsley
1/2 cup Grated Parmesan cheese
2 1/2 lb chicken, quartered
2 tsp olive oil salt and pepper
1 cup buttermilk
1 tsp paprika
Preheat oven to 375°F. Line a baking sheet with foil; grease foil. Process bread cubes into coarse crumbs in a food processor. Place crumbs in a plastic bag; add parsley and Parmesan.
Brush chicken with oil; sprinkle with salt and pepper. Pour buttermilk into a shallow baking dish; add chicken, turning to coat.
Place chicken, one piece at a time, into plastic bag; shake to evenly coat. Repeat until all pieces are coated.
Place chicken in a single layer on prepared baking sheet. Sprinkle with paprika. Bake until juices run clear when thickest portion of meat is pierced with a knife, about 45 minutes.
To serve this chicken with roasted potato wedges, preheat oven as recipe directs in step 1. Place potato wedges on a greased baking sheet and begin baking while you are preparing the chicken. The chicken can then be placed along-side the potatoes.