" Kicked Up" Oven Fried Chicken

• buttermilk↗1 1⁄2 cups
• oil (can use olive oil)1⁄4 cup
• hot pepper sauce (I use President's Choice Louisiana hot sauce)↗2 tablespoons
• Dijon mustard↗2 tablespoons
• minced fresh garlic (or to taste)1 tablespoon
• seasoning salt, divided↗2 1⁄2 teaspoons

  2 1/2

• black pepper↗1⁄2 teaspoon

  1/2

• medium onions, sliced↗2
• chicken pieces (skin on)11 -12

  11 -12

• dry breadcrumbs (use only dry breadcrumbs!)↗2 cups
• grated parmesan cheese2⁄3 cup
• all-purpose flour↗1⁄2 cup
• dried thyme↗1 teaspoon
• paprika↗1 teaspoon
• cayenne pepper↗1 teaspoon
• tablespoon garlic powder↗1
• tablespoons melted butter4 -5

Step-by-step instructions

1. 1

   In a large bowl (large enough to hold the chicken pieces) whisk the buttermilk, oil, hot pepper sauce, minced garlic, Dijon mustard, 1 teaspoon salt and about 1/2 teaspoon black pepper.

2. 2

   Add in sliced onion and chicken pieces; turn to coat/mix well.

3. 3

   Cover and refrigerate for a minimum of 4 hours or up 24 hours, turning occasionally (I marinaded the chicken in the morning and baked it for dinner).

4. 4

   Place a cookie rack on a foil-lined 15x10-inch baking sheet (I was able to get 11 pieces of chicken on one rack).

5. 5

   In a bowl mix together dry breadcrumbs, Parmesan cheese, flour, thyme spice, paprika, cayenne pepper, 1-1/2 teaspoon seasoned salt salt and garlic powder.

6. 6

   Remove the chicken pieces from marinade, allowing any excess marinade to drip off the chicken.

7. 7

   Dip the chicken pieces into the breadcrumb mixture and turn to coat completely.

8. 8

   Arrange chicken (skin-side up) on rack or racks on the baking sheets.

9. 9

   Let chicken stand for 30 minutes, NO more NO less!.

10. 10

    Set oven to 425°F (bottom oven rack).

11. 11

    Drizzle the melted butter over the chicken pieces.

12. 12

    Bake until crisp, golden and cook through About 45 minutes (might take a little longer).