Oven-Baked Church Supper Chicken

Ingredients

For the Chicken

• 3 lb (1.4 kg) bone-in chicken pieces
• 1 cup buttermilk
• 2 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 3 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon black pepper

For the Seasoned Coating

• 1 cup all-purpose flour
• ½ cup breadcrumbs
• 2 teaspoons paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried parsley
• 1 teaspoon dried thyme
• ½ teaspoon dried oregano
• ½ teaspoon black pepper
• ½ teaspoon salt
• ¼ teaspoon cayenne pepper, optional

For Baking

• 3 tablespoons melted butter
• 2 tablespoons olive oil
• ½ teaspoon paprika for finishing
• Fresh parsley, optional

Instructions

1. Prepare the Chicken

1. Pat the chicken pieces dry with paper towels. Removing excess moisture helps the coating stick properly and encourages better browning.
2. Place the chicken in a large bowl.
3. Add the buttermilk, mayonnaise, Dijon mustard, lemon juice, garlic, salt, and black pepper. Mix until every piece is well coated.
4. Cover and refrigerate for at least 1 hour .
5. For even more flavor, marinate it overnight.

2. Prepare the Seasoned Coating

1. In a large shallow bowl, combine the flour, breadcrumbs, paprika, garlic powder, onion powder, parsley, thyme, oregano, black pepper, salt, and cayenne pepper.
2. Mix everything thoroughly so the seasonings are evenly distributed.

3. Coat the Chicken

1. Remove each chicken piece from the buttermilk mixture and allow the excess to drip off.
2. Place it into the seasoned flour mixture.
3. Press the coating firmly onto the chicken. This helps create a thicker, more flavorful crust.
4. For an extra-crispy coating, dip the chicken back into the buttermilk and then into the flour mixture a second time.
5. Place the coated chicken on a plate or wire rack and let it rest for about 10–15 minutes .

4. Prepare the Baking Pan

1. Preheat the oven to 425°F (220°C) .
2. Place a large baking sheet or roasting pan in the oven for a few minutes to warm it.
3. Carefully remove the pan.
4. Add the melted butter and olive oil and spread them across the bottom.
5. A wire rack placed over the baking sheet can also be used. This allows hot air to circulate around the chicken and helps the bottom become crisp.

5. Bake the Chicken

1. Arrange the chicken pieces in a single layer.
2. Do not overcrowd the pan.
3. Lightly drizzle or brush the tops with a little melted butter or olive oil.
4. Sprinkle with a small amount of paprika for a beautiful golden color.
5. Bake uncovered for approximately 40–55 minutes , depending on the size of the chicken pieces.
6. Turn the chicken halfway through cooking if it is directly on the pan.
7. The chicken should become deeply golden and crisp.
8. Most importantly, check the thickest part of the chicken with a food thermometer. Chicken should reach an internal temperature of 165°F (74°C) .

6. Rest Before Serving

1. Remove the chicken from the oven and allow it to rest for 5–10 minutes .
2. This gives the juices time to redistribute throughout the meat.
3. Finish with fresh parsley if desired.
4. The secret to this recipe is combining marination, seasoned coating, and high-temperature baking .
5. The buttermilk mixture helps tenderize and flavor the chicken, while the flour and breadcrumb coating creates a rustic crust.
6. Baking at a relatively high temperature allows the exterior to brown while the bone-in chicken remains juicy.
7. For an even crispier result, avoid covering the chicken with foil while it cooks.

Nutrition

Calories: 430–500 kcal · Protein: 42–48 g · Fat: 25–30 g · Carbohydrates: 8–12 g · Fiber: 1 g · Sugar: 2–3 g · Sodium: 650–850 mg