This recipe offers a delightful twist on oven-fried chicken, featuring a flavorful marinade and a crispy, spiced coating.
Combine the buttermilk and hot sauce in a mixing bowl.
Ensure the marinade is well mixed to evenly coat the chicken.
Add the chicken breasts to the marinade, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours or overnight.
Marinating overnight enhances the flavor and tenderness of the chicken.
Preheat your oven to 375°F (190°C) and prepare a baking sheet with a wire rack.
Using a wire rack allows for even cooking and crispiness.
In another bowl, mix the flour, cornstarch, paprika, cayenne pepper, salt, pepper, and panko breadcrumbs.
Mix thoroughly to ensure an even distribution of spices.
Remove the chicken from the marinade and coat each piece thoroughly in the breadcrumb mixture.
Press the coating onto the chicken to help it adhere better.
Place the coated chicken on the wire rack and drizzle with olive oil.
Drizzling oil ensures a crispy texture without frying.
Bake the chicken in the preheated oven for 25-30 minutes, or until the internal temperature reaches 165°F (74°C).
Use a meat thermometer to check for doneness without cutting into the chicken.
Let the chicken rest for 5 minutes before serving.
Resting allows the juices to redistribute, keeping the chicken moist.
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