Barbecue Spice Oven Fried Chicken

Ingredients

• 1 whole chicken cut into parts or use 3 lbs chicken parts
• 1 1/2 cups buttermilk
• 2 tbsp hot sauce (optional
• 1 1/2 tsp salt
• 1 tsp black pepper
• 3 tbsp Smokin’ Summer Spice Dry Rub
• 1 1/2 cups all purpose flour
• 3 tbsp canola oil, light olive oil or peanut oil are also good

Instructions

Cut one whole chicken into parts or use 3 lbs chicken parts of your choice.

Add the chicken parts to a large Ziploc bag and then mix together and pour in the buttermilk, hot sauce, salt and pepper.

Push as much air as you can out of the bag, close it and place in a bowl in the fridge for 6 – 8 hours or overnight.

Make a dredge for the chicken by mixing together the flour and Smokin’ Summer Spice Dry Rub.

Drain the chicken pieces from the buttermilk and then dredge thoroughly in the flour and spice mixture to coat the pieces evenly.

Coat the bottom of a cookie sheet or large baking pan with the canola oil.

Place the coated chicken pieces in the pan and lightly spray the tops with olive oil from a spray bottle. Bake at 375 degrees for 50-60 minutes depending on the size of the chicken pieces. Drumsticks and wings will take only about 45 minutes. I use a meat thermometer to make sure the internal temperature of the largest pieces reaches 165 – 170 degrees F.

Turn the pieces about half way through the cooking time.