Oven Fried Chicken

Ingredients

Buttermilk Marinade:

2 Cups Buttermilk

1 Teaspoon Kosher Salt

½ Teaspoon Black Pepper

12 Chicken Legs

Coating:

¾ Cup Cornstarch

1 Cup Panko Bread Crumbs

1 Teaspoon Smoked Paprika

1 Teaspoon Greek Seasoning

2 Teaspoon Onion Powder

½ Teaspoon Poultry Seasoning

½ Teaspoon Kosher Salt

¼ Teaspoon Ground Black Pepper

⅓ Cup Butter, Melted, Divided

Directions

Combine buttermilk, salt, and pepper in a large bowl. Add chicken pieces and marinate at room temperature for 30 minutes.

Preheat the oven to 450 degrees F (230 degrees C). Line a rimmed baking pan with foil and place in the oven. Remove chicken legs from buttermilk, drain, and dip legs one at a time into the dry coating mixture. Remove pan from the oven with pot holders and add 1 tablespoon melted butter to the pan. With a pastry brush, spread melted butter all over the pan. Lay coated chicken legs into the pan. Pour half of the melted butter over chicken legs. Roast in the preheated until chicken is no longer pink at the bone and the juices run clear, about 40 minutes, turning over at the halfway point. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Drizzle with remaining melted butter and serve immediately. Serves 6