Categories: Chicken
Ingredients
- For the chicken marinade:
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 2 garlic cloves, minced
- 1 tsp onion powder
- 1 tsp sugar
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper
- 3 1/2 lbs. bone-in, skin-on chicken pieces
- For the bread crumbs:
- 1 1/2 cups plain dried bread crumbs
- 1/2 cup all-purpose flour
- 1 tsp paprika
- 1 tsp sugar
- 1 tsp kosher salt
- 1/4 tsp black pepper
- Dash of cayenne pepper
- Oil, for the baking dish
- Hot Honey (see recipe), for serving
Directions
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Preheat the oven to 425.
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Marinate the chicken: In a small bowl, whisk together the oil, vinegar, garlic, onion powder, sugar, dried herbs, salt, black pepper, and cayenne. Transfer to a huge Ziploc bag or bowl. Add the chicken and smush around to coat. Marinate in the fridge for at least 30 minutes and up to 4 hours.
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Make the bread crumbs: In a large Ziploc bag, combine the bread crumbs, flour, paprika, sugar, salt, black pepper and cayenne.
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Working with one piece at a time, remove the chicken from the marinade, shake off the excess, place it in the bag of crumbs, and shake it, pressing on the bag a little to make the coating stick to the chicken.
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Lightly oil a large glass or metal baking dish and arrange the chicken, skin-side down, in the dish. Bake for 25 minutes, then take the dish out, flip the chicken, and bake until the top is golden and crispy, about 20 to 25 minutes. Serve it with hot honey.