Convection Baked “Fried” Chicken
- Cook time:
- Prep time:
- Total time:
- Yield: 4 - 6
Ingredients
- 18– bone-in chicken pieces, thighs, drumsticks, breasts (cut breast portions cut into 3 pieces each)
- 2 – cups buttermilk
- 2 – tablespoons dried onion parsley powder
- 1 – tablespoon garlic powder
- 3 – teaspoons kosher salt
- 2 – teaspoons ground black pepper
- ¼ - cup Dijon mustard
- 3 – teaspoons dried mustard powder
- 3 – teaspoons cayenne powder
- 2 - large eggs
- 2 – cups all purpose flour
- 1 – tablespoon baking powder
- 2 - cups panko or breadcrumbs
- 1/4 - cup vegetable oil
Instructions
- Place the chicken pieces in a large glass container.
- Measure all the spices into a small bowl and mix to blend.
- Combine the buttermilk with the Dijon mustard stir in ½ of the spice mixture and pour over the chicken and refrigerate for at least one day.
- Combine the remaining seasonings with 1 cup of all purpose flour and spread onto a rimmed baking sheet
- Beat the eggs with a little water in a shallow pie dish
- Spread the breadcrumbs or panko onto a rimmed baking sheet
- Dredge the chicken pieces in the flour, roll in the egg and then coat with the breadcrumbs or panko, place the breaded chicken pieces on a parchment lined rimmed baking sheet and set aside for one hour.
- Preheat the oven to Convection Bake or Convection Roast 375°
- Place a large rimmed baking sheet in the oven and pour the vegetable oil in to heat for about 2 minutes.
- Carefully place the chicken pieces in the hot oil and cook for 15 - 20 minutes.
- Turn the chicken pieces and cook for another 15 - 20 minutes depending on the thickness.
- Cool before devouring!