Last week was busy, or at least felt that way. Chuck had a coworker in town that we went out with one night and they went out together another night. The week seemed long and Friday night we were ready to hunker in for some good food and a movie.
After watching the Oscars the week before, we had a list of movies we wanted to see. And I was determined to stay awake for them. Friday Chuck rented "Argo" from Direct TV and we had a great time watching it. It definitely kept us on the edge of our seats and had a hearts pumping at the end! I easily stayed awake for it and we both loved it!
Back to the food... Chuck paired this chicken with fettuccine alfredo and green bean almondine. I'm going to save those for other posts because this chicken easily holds it's own. It's like fried chicken, without the fryer (even if it is basted with butter, it's not completely soaked). And Chuck seasons the chicken itself, rather than just the breading.
Oven Baked Chicken
Ingredients:1 Whole chicken, cut up
4 t Salt (divided)
2 t Pepper (divided)
1 t Garlic Powder
1 t Paprika
1 t Ancho chili powder
1 t New Mexico Chili Powder
1/2 t Cayenne pepper
1/2 t Cumin
1/2 t Dried oregano
1 qt Buttermilk
1 T Frank's Red Hot Sauce
1 c Flour
1/4 c. Butter, melted
Directions:
1: In a small bowl mix together 1 t salt, 1 t pepper, the garlic powder, paprika, Ancho
chili powder, New Mexico chili powder, cayenne pepper, cumin and oregano.
Set aside.
2: In a bowl big enough to easily hold all of the chicken, place a few pieces of the
chicken and sprinkle each side with the spice mix and rub it in. Add a few more
pieces, add spices to them, and repeat until all of your chicken is seasoned.
3: Pour buttermilk into the bowl over the seasoned chicken, add any remaining
seasoning and Frank's Red Hot Sauce. Stir it all together and make sure the
chicken is well coated. This needs to sit for at least half an hour but can sit all
day refrigerated.
4: Remove a few pieces from the bowl and set them on a plate to let drip a little (you
don't want them dripping too much when you coat them in flour).
5: In a gallon size zip top bag, combine the flour, 1 T salt, and 1 t pepper. Add a couple
pieces of chicken to the bag at a time, shake to coat, remove chicken and place
on a baking sheet covered in non-stick foil. Repeat removing the chicken from
the bowl, letting drip off a little on the plate, and shaking in the flour mixture
with the remaining chicken.
6: Sprinkle the chicken with a little fresh cracked pepper and paprika and allow to sit at
room temperature for 30 minutes.
7: Preheat the oven to 375 and bake for a total of 50-55 minutes (our chicken breasts
were huge and needed more time). With about 15 minutes left, baste the
chicken with melted butter. Baste again with 5 minutes left.
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