Name: Poulet frit cuit au four
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4
Ingredients: 1 c. à soupe de Poulet frit de la Louisiane biologiquelogiquelogique; 8 (5-6 oz chaque) cuisses de poulet sur l’os, sans peau, desquels on a retiré l'excédent de gras; 1 tasse de babeurre; 2 tasses de chapelure Panko; 2 c. à soupe d’huile d’olive; 1 c. à thé de sel; Freshly ground black pepper, to taste

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Oven-Baked Fried Chicken

Servings

Prep Time

15 minutes

Cook Time

50 minutes

Crispy, juicy and packed with Southern-inspired flavour, this oven-baked chicken delivers all the satisfaction of fried chicken with none of the deep frying.

Ingredients

1 tsp Organic Louisiana Fried Chicken
8 (5–6 oz) bone-in, skinless chicken thighs, excess fat trimmed
1 cup buttermilk
2 cups panko breadcrumbs
2 tbsp olive oil
1 tbsp salt
Freshly ground black pepper, to taste

Directions

Season chicken with salt. Add chicken to buttermilk and marinate overnight.
Preheat oven to 400°. Place a wire rack over a baking sheet and spray wire rack with non-stick cooking spray.
Pour Panko into a shallow mixing bowl. Drizzle with olive oil and toss and rub with fingertips to evenly moisten. Season with Louisiana Fried Chicken to taste, then toss.
Working with one piece of chicken at a time, transfer to Panko, dredging both sides in the mixture and pressing into crumbs so they stick, sprinkling and pressing crumbs over top as well.
Transfer chicken pieces to prepared wire rack, spacing evenly apart. Bake until golden brown and cooked through (centre of thickest portion should register 165°F on an instant read thermometer), about 50 minutes.