This chicken is excellent. I love it because it has amazing flavor and isn’t deep fried. Marinating in the buttermilk gives the chicken great flavor and very moist chicken. You can also use chicken pieces with skin and bone, just increase the baking time to one hour. You will have enough of the spice mixture to make the chicken 3 more times, very convenient.
Spice mixture:
2 tablespoons paprika
1 tablespoon kosher salt
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon celery seeds
1 teaspoon rubbed sage
1 teaspoon allspice
1 teaspoon oregano
1 teaspoon chili powder
1 teaspoon ground black pepper
1 teaspoon sweet basil
1 teaspoon dried thyme
½ teaspoon cayenne
Mix all ingredients together and store in an air tight plastic container. Yields ½ cup.
For the chicken:
2-3 lbs boneless, skinless chicken breasts
2 cups buttermilk
3 tablespoons canola oil
2 tablespoons spice mixture
1 cup all purpose flour
2 tablespoons brown sugar
1 teaspoon Lawry’s seasoned salt
1/8 teaspoon baking powder
1) Place chicken breasts in a large zip bag, add buttermilk & marinate for at least 3 hours or overnight.
2) Preheat oven to 375’. Line a cookie sheet with Reynolds non stick foil and coat foil with about 2 tablespoons canola oil.
3) In a medium size bowl, mix all dry ingredients together and blend well. One piece at a time, allow buttermilk to drain off chicken and dredge in spice/flour mixture making sure to coat well. Place on prepared cookie sheet.
4) Drizzle about one tablespoon canola oil over chicken pieces. Bake for 30 minutes, with a pastry brush blot chicken pieces with drippings from the bottom of the pan. Bake another 10 minutes.
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