Sunday’s Finest Buttermilk Oven-Fried Chicken Recipe

My last When In Rome post made us realize that comfort food doesn’t necessarily have to be congruent with heavy, greasy, “I need to take a nap” food. I’ve often wondered how eating something that sits like a rock in your belly and makes you feel like hell afterward was ever awarded the nickname comfort to begin with.
Oven-fried chicken is just as tasty as deep-fat fried, is actually easier to prepare and won’t tempt you to loosen the top button of your trousers and make a beeline for the couch. Whip up a batch of mashed cauliflower like this one from EatingWell magazine, serve the obligatory green beans and iced tea, and you’ll have one fine Sunday meal.

Buttermilk Oven-Fried Chicken Recipe

You’ll need three pounds of chicken pieces. Cut up a whole chicken or just mix and match your favorite pieces.

Slice one medium white onion. Combine 2 cups buttermilk with 1 teaspoon minced garlic, 1 teaspoon dried oregano and 1 teaspoon dried thyme.
Place chicken pieces in a large glass bowl and cover with onion slices. Pour buttermilk mixture over all. Cover and marinate for eight hours or overnight in refrigerator.

Place chicken in colander and drain; discard marinade. (Save the onion slices if you want to make a side of oven-fried onion rings.)*
In a one-gallon plastic bag, combine 1 cup flour (all-purpose, white-whole-wheat or gluten-free), 1 teaspoon paprika, 1 teaspoon salt and 1 ½ teaspoons pepper.

Add one piece of chicken at a time, and shake to coat. Arrange the pieces in a 13-x-9 baking dish and drizzle with 4 tablespoons of melted butter.
Bake at 350 for 1 hour until juices run clear and outside is golden brown.


*For a fun little appetizer, toss the onion rings in the seasoned flour mixture, arrange on a metal sheet pan, give them a shot of cooking spray and bake until golden brown. Yum!
What’s your favorite comfort food? —Karen