Spicy Oven 'Fried' Chicken

July 16, 2013


Fried crispy, salty, yummy, rich fried chicken. Fried chicken; delicious on the tongue, not so attractive on the thighs.  My fix is a flavor packed oven ‘fried’ version using oat flour as the breading. 

  • 1 ½  cups buttermilk
  •   ¼ cup hot sauce
  • 2 tablespoons spicy stone mustard
  • 3 garlic cloves, smashed
  • 2 large pinches of kosher salt
  • Few good grinds of fresh cracked pepper
  • 1 large Spanish onion, roughly chopped

  • 12 chicken assorted pieces (breasts, thighs and drumsticks) with bone-in (skin optional)
  • 1 cup panko
  • 1/4 cup oat flour (store bought or grind your own)
  • 1 teaspoon dried sage
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • EVOO in a spritzer (you can also drizzle oil)

Whisk the first five ingredients together; blend well. Add onion and chicken; coat the chicken well. Let the chicken sit in the mixture for at least 5 hours in the fridge; letting the chicken sit overnight is best.

Mix the panko, flour, and remaining seasonings together. First remove excess buttermilk from the chicken then evenly coat the chicken in the flour mixture. Spritz chicken with EVOO. Place chicken on your baking sheet separated, not touching, and let rest for 30 minutes.

Bake at 425°F until chicken turns a golden brown, approximately an hour. Enjoy!

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