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1  4-4 1/2 lb. whole chicken, (back removed) cut-up, skin removed, preferably organic or all-natural

Salt and pepper to taste

1 teaspoon dried oregano

1/2-3/4 cup whole-wheat flour or whole-wheat pastry flour

1/2 teaspoon hot paprika

3 cups Japanese Panko bread crumbs

1 cup buttermilk

1/2 teaspoon olive oil

Preheat oven to 350 degrees F.

Rinse the chicken pieces under cold water and pat dry with paper towel.

In a large bowl combine salt and pepper, oregano, flour and  paprika. On a large plate spread out bread crumbs. Add buttermilk to large bowl. Dredge chicken pieces, one by one in flour, then buttermilk, then in breadcrumbs pressing down to help  breadcrumbs stick. Lightly coat bottom of a large pyrex baking dish. Add chicken pieces and bake uncovered for about one hour, or until internal temperatures reaches 165 degrees.

Note: Can broil for last few remaining minutes to get a more golden brown color.

Let sit for a few minutes so juices can rest. Enjoy with a side of brocolini with fresh garlic and extra-virgin olive oil,  and roasted red potatoes with rosemary.  Can also add a side of chutney for added flavor, or other condiments of your choice.