Enjoy crispy fried chicken from the oven instead of the fryer. This lighter cooking method adds a roasted flavor, while the spiced crust crisps up to a golden brown.
Recipe tags: chicken base, easy difficulty, main, chicken, roast
| 3 cups | buttermilk |
| ¼ cup | Better Than Bouillon® Roasted Chicken Base |
| 8 | bone-in chicken thighs (about 3 lb) |
| 3 cups | all-purpose flour |
| 2 Tbsp | paprika |
| 2 Tbsp | chili powder |
| 2 Tbsp | dried oregano |
| 1 Tbsp | pepper |
| 2 tsp | salt |
| 1 tsp | cayenne pepper |
Combine buttermilk and Roasted Chicken Base; add chicken, tossing to coat. Cover and refrigerate for at least 6 hours or up to 24 hours.
Preheat oven to 425°F. Set rack over baking sheet lined with foil. Coat rack generously with cooking spray; set aside.
In bowl, whisk together flour, paprika, chili powder, oregano, pepper, salt and cayenne.
Remove chicken from buttermilk mixture; shake off excess and dredge in flour mixture until well coated. Let stand for 10 minutes.
Transfer chicken to prepared rack; coat with cooking spray. Bake for 40 to 45 minutes or until browned and instant-read thermometer inserted in thickest part of each chicken thigh registers 160°F.
Substitute chicken breasts or drumsticks for chicken thighs if desired.