I made fried chicken a few years back after watching Driving Miss Daisy. I could not believe how much oil it took! It was rather gross. The problem is that I love fried chicken, so this recipe is pretty much a compromise. Fried slightly and then baked, so you still get that yummy crunchy coating. Serve with these easy buttermilk biscuits.
- For the chicken marinade: stir together the buttermilk, dijon mustard, hot sauce, paprika, salt, pepper, chopped onion and diced garlic in a bowl.
- Place the chicken in a plastic storage bag and add the buttermilk mixture, then squeeze the outside of the zipped bag to coat all of the chicken. Place the bag of chicken & buttermilk marinade in the refrigerator for 24 hours.
- The next day, when you are ready to eat preheat the oven to 400 degrees F.
- Pull out the chicken from the marinade and discard the marinade.
- Pour out the breadcrumbs out on a flat dish. Press the chicken pieces into the breadcrumbs to completely coat all sides.
- Heat your cast-iron skillet over medium-high heat. Once it is hot pour 2 tablespoons of oil into the pan. Heat up the oil, then gently place the chicken pieces in the skillet. Brown each side of the chicken for about 4 minutes until they start to turn brown. You may have to do this in two batches or use two cast-iron skillets.
- Once all of the chicken pieces are browned in the skillet transfer the entire skillet with chicken to the oven and bake for about 20 to 30 minutes until the chicken is cooked through.