This past week I have had the supreme privilege of being a guest at the 4 Sisters LoneTree Ranch in Montana. I have always enjoyed trips to Montana and this private remote ranch just added to my love of that great state. Good friends and wonderful hosts, not to mention insanely beautiful scenery, more than made up for the long drive to get there. One memorable meal that we had on the ranch was delicious oven fried chicken. Flavorful and crisp on the outside and juicy on the inside, it was better than any traditionally made fried chicken I have ever had. I made it again for my family last night and my husband could not stop eating!  Try it and let me know what you think.

4-Sisters  Buttermilk Oven Fried Chicken4-Sister's Chicken

1  1/4 C. buttermilk

1/4 C. olive oil

3 T. dijon mustard

2 cloves garlic, minced

3 T. hot pepper sauce

2 tsp. salt

1/2 tsp. pepper

1 large onion, sliced

12 chicken pieces

1 C. unseasoned breadcrumbs ( I used fresh breadcrumbs)

1/3 C. parmesan cheese

1/4 C. flour

2 tsp. dried thyme

1/2 tsp. paprika

1/2 tsp. cayenne

1/2 C. melted butter

Wisk buttermilk, oil, hot pepper sauce, mustard, garlic, 1/2 tsp. salt and pepper in a large bowl. Add onion and chicken, cover and chill at least 3 hours and up to one day.

Preheat oven to 400 degrees.

Combine breadcrumbs, cheese, flour, thyme, paprika, cayenne and 1 tsp salt in a large dish. Roll each piece of chicken in the mixture and place on a rack on a sheet tray. Let chicken sit for 30 minutes.

Melt butter and pour over chicken. Bake for 50 minutes at 400.

This can be served hot or cold. We baked it in the afternoon, let it chill and ate it “picnic style”. You can also do this with boneless chicken breasts, just reduce cooking time to 20 minutes.



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