Oven Roasted Fried Chicken
1 whole chicken, split into wings, breasts, thighs, and drumsticks
1 cup (240 ml) buttermilk
2 cups (480 ml) breadcrumbs
1 tablespoon (15 ml) smoked paprika
½ tablespoon (7.5 ml) celery salt
2 teaspoons (10 ml) garlic powder
1 tablespoon (15 ml) salt
2 teaspoons (10 ml) pepper
3 tablespoons (45 ml) canola oil
Preheat oven to 475° F (245° C). Add chicken pieces to a bowl. Pour buttermilk over top. Toss to coat. To a plastic freezer bag, add breadcrumbs, smoked paprika, celery salt, garlic powder, salt, and pepper. Mix to combine. Add chicken pieces to bag and shake to coat. Place breaded chicken onto a greased baking tray. Drizzle canola oil over top of chicken. Bake for 25-30 minutes, turning once halfway. Remove from oven.
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