This chicken may look plain, but dont let its humble exterior fool you. Beneath its crunchy coating, juicy, Sriracha-laced, buttermilk-marinated, absurdly tender meat awaits. Try it with sautéed spinach and ginger-lime mashed sweet potatoes, or a light and crunchy Asian slaw on the side. - 1 pint reduced-fat buttermilk - 2 tbsp reduced sodium soy sauce - 2 tbsp Sriracha - 2 bone-in, skin-on chicken thighs - 2 bone-in, skin-on drumsticks - 2 cups panko breadcrumbs - 1 egg, beaten Whisk together buttermilk, soy sauce, Sriracha, and 1 tsp black pepper. Transfer to a large zip-top bag. Add the chicken and toss gently to coat. Marinate in the fridge for at least 2 hours. Preheat oven to 400°F. Toss a tsp of salt, panko, and a few grinds of black pepper together in a bowl. To assemble, dip the chicken in the egg, then transfer immediately to the panko mixture. Use your hands to pat the panko onto the chicken, and place on a foil-lined baking sheet. Lightly spray each chicken piece a few times with the nonstick oil, then bake for 25–30 minutes, or until juices run clear and chicken is golden-brown and crispy.
Posted on: Wed, 01 Oct 2014 07:14:59 +0000
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