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1
Start by adding the buttermilk into a large resealable bag or a large bowl.
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2
Add the first amounts of the cracked black pepper and seasoned salt.
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3
Stir.
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4
Add in the chicken pieces (breasts, wings, thighs, drummies).
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5
Seal the bag and move everything around to make sure all is coated.
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6
Place in the refrigerator for at least 4 hours but preferably overnight.
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7
Next, add the flour, cornstarch and the second amounts of seasoned salt and pepper to a brown paper bag or a large resealable plastic bag.
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8
Shake well.
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9
Remove the chicken from the buttermilk and place in the bag with the dry ingredients.
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10
Seal the bag and shake the crap out of it.
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11
Make sure all is coated.
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12
Remove the chicken from the bag, shaking off any excess, and place on a rack, and let the flour mixture mellow a bit on the chicken.
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13
During this time, preheat your oven to 425 F.
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14
Lightly spray the cooking spray on each piece of chicken, and place the rack onto a rimmed baking sheet.
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15
Cook chicken in the oven for about 45-60 minutes, or until golden and crispy and the chicken registers 165 F internal temperature.
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16
Plate and serve with your favorite sides.
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17
If you are looking for a no-fuss, no-oil, crispy-style fried chicken, this is the one.
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18
Its crispy, its juicy, and well, its just darn delicious.
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Hope you enjoy!
