Honey Lemon Oven-Fried Chicken
1 hour and 30 minutes
Serves: 4
This version of fried chicken is simple, mess-free, and easy to customize to your favorite seasonings. A touch of honey with tangy buttermilk coats the chicken before tossing in crisp Panko breadcrumbs to bake.
Ingredients
- 1 (4 pounds) Just Bare Whole Chicken
- 3/4 cup buttermilk
- 1/4 cup honey
- 1 egg
- 1 clove garlic, finely chopped
- 3-4 drops hot pepper sauce, if desired
- 1-1/4 cup Panko breadcrumbs
- 1/2 teaspoon dried rosemary, crumbled
- 3 tablespoons olive oil
- 1 large lemon, cut into wedges
- Additional honey for dipping
Instructions
- Heat oven to 375°F. Grease a large rimmed baking sheet.
- Cut chicken into 8 pieces, using heavy poultry shears or a knife.
- Beat buttermilk, honey, egg, garlic, and hot pepper sauce together with a fork in a shallow dish until well mixed.
- Mix breadcrumbs and rosemary together in another shallow dish.
- Dip chicken pieces in buttermilk mixture, then dredge in breadcrumbs to coat well. Arrange chicken on baking sheet.
- Drizzle chicken with oil; bake for 40 to 45 minutes or until juices run clear when pierced with a knife. The breast pieces will be done before darker meat, so check doneness at 30 minutes and remove from oven. Cook to internal temp of 165°F. Keep warm until remainder of chicken is done.
- Serve chicken with a squeeze of lemon and dip in honey, if desired.