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Categories:Viewed: 42 - Published at: 5 years ago
Ingredients
- 8 bone-in skinless chicken thighs (or thighs and drumsticks)
- 1 cup 1% fat buttermilk
- 2 teaspoons dried oregano
- 2 teaspoons crumbled sage
- 2 teaspoons basil
- 2 teaspoons paprika
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 garlic cloves, minced
- 12 cup all-purpose flour
- 3 tablespoons chopped fresh parsley
- 2 teaspoons garlic powder
- salt and pepper
Method
- In a large bowl, combine the buttermilk, oregano, sage, basil, paprika, salt, pepper and garlic; add the chicken pieces to coat.
- Cover and refrigerate for at least 4 hours or overnight.
- Preheat the oven to 375F Combine the coating ingredients into a sturdy plastic bag.
- One piece at a time, remove the chicken from the marinade, drain and place in the plastic bag.
- Briskly shake each piece of chicken.
- Place on a large, parchment-lined baking pan.
- Discard the marinade.
- Bake in the center of the oven, turning after 25 minutes.
- Cook for an additional 15-20 minutes or until the juices run clear when pierced.
