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Recipes
Shopping list
Ingredients
- 2 cups whole milk buttermilk
- 2 tablespoons pepper sauce
- ½ teaspoon cayenne pepper
- 1 whole cut-up chicken (about 3 ¾ lb)
- 2 tablespoons chipotle & roasted garlic seasoning
- cooking spray
- 1 (10.5-oz) box cornbread jalapeño club crackers, finely crushed
- large zip-top bag
Steps
- Combine in large bowl: buttermilk, pepper sauce, and cayenne pepper; whisk until blended. Season chicken with chipotle seasoning. Place chicken in buttermilk mixture, turning to coat; let stand 30 minutes (or overnight), turning occasionally.
- Preheat oven to 400°F. Coat baking sheet with spray. Crush crackers in zip-top bag (3 cups), then place in shallow bowl. Drain chicken, discarding buttermilk mixture. Coat both sides of chicken with crumb mixture; press with fingertips to evenly coat chicken. Place chicken on baking sheet (wash hands).
- Coat top of chicken with spray. Bake 18–20 minutes or until well browned and chicken is 165°F. (Check temperature of thighs and legs first; breasts may require up to 15 minutes more bake time.) Serve. (Makes 6 servings.)