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Oven-Fried Herb chicken

Oven-Fried Herb chicken

Like other moms, cooking always gives me a great inspiration. When I’m in the kitchen to prepare family meals, I feel very happy. However, our duty is not only cooking. Moms are also busy with work and daily obligations as well while ideas of making healthy meals for family need to change day by day. This task seems to be quite difficult. I usually try to look for fast but attractive recipes to serve my nuclear family because I have no much time. The oven is an useful tool that helps you to create no-fuss dishes.

I first tasted this oven fried chicken at a friend’s home, I was so impressed that I asked her for recipe. The direction was even simpler than I thought, and it is truly an easy-to-cook and good tasting gluten free recipe. Whenever I need a something quick, I cook it. I often marinate the chicken in buttermilk with some spices and keep it in the fridge overnight, thus, I could make herb chicken recipe the next day. I mostly cook this one for parties because I would not have to pay much attention to it. I can focus on other parts of the meal at the same time. Baked chicken drumsticks come out with their crispy golden brown coat but the cores inside are tender and flavorful. They would be greater if they were served with a plate of salad and some homemade sauce. (I may share salad and sauce recipes on my next posts)

This gluten free recipe is a wonderful suggestion when you make a list of easy dinner ideas. I advise you to update it as one of Christmas recipes in this winter. The following recipe is also a good illustration of tasty and easy family courses. Now, you just follow clear steps below.

Ingredients:

  • 8 chicken drumsticks
  • 1 cup buttermilk or homemade buttermilk
  • 1 3/4 teaspoons table salt, divided
  • 1/2 cup cornstarch
  • 1/3 cup grated Parmesan cheese
  • 2 teaspoons dried parsley
  • 2 teaspoons dried thyme
  • 2 teaspoons paprika
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon freshly ground black pepper

First, place the drumsticks in a heavy-duty food-storage bag, add the buttermilk and 1/4 teaspoon of the salt. Refrigerate 8 hours or overnight.

Next, preheat the oven to 400F. Line a 9×13 inches baking sheet with foil and coat with cooking spray, set aside.

After that, in a shallow bowl or small paper bag, combine the cornstarch, Parmesan, parsley, thyme, paprika, and cayenne. Remove the drumsticks from the buttermilk and gently shake off excess. Dip each drumstick into the cornstarch mixture and then, holding drumstick by the bone, coat all sides with cooking spray. Lay the drumsticks on the prepared baking sheets. Sprinkle with the remaining 1 1/2 teaspoons salt and the black pepper.

Finally, bake 40 to 45 minutes, or until golden brown and cooked through, turning the drumsticks after 30 minutes. Serve immediately.

Oven-Fried Herb chicken


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