Crispy Buttermilk Oven-Fried Chicken

  

You will enjoy this recipe. Oven-baked chicken at its finest.

 

4 boneless, skinless chicken breasts

1 cup buttermilk

1 tablespoon hot sauce

1 cup all-purpose flour

1 cup breadcrumbs

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon dried thyme

1/2 teaspoon baking powder

Olive oil spray

 

Combine the spicy sauce and buttermilk in a mixing basin. Pour in the chicken breasts, making sure they are well immersed. Marinate in the fridge for at least one hour or overnight for optimal effects.

Aim for 425°F (220°C) in the oven. Put a wire rack on top of a baking sheet lined with parchment paper. Apply some olive oil spray on the rack.

Mix the flour, breadcrumbs, baking powder, paprika, garlic powder, salt, and thyme in a shallow dish.

Take the chicken out of the buttermilk and let the excess run. Coat with the flour mixture by dredging and pressing.

Arrange the coated chicken on the ready-made wire rack. Apply a thin layer of olive oil spray.

Bake the chicken for 20 to 25 minutes until it's crispy, golden brown, and well done.