Pollo frito al horno: el secreto de su crujiente al descubierto

Ingredientes

• 4 lbs bone-in, skin-on chicken pieces (drumsticks, thighs, and breasts)
• 2 cups buttermilk
• 2 large eggs
• 2 cups all-purpose flour
• 1 cup panko breadcrumbs
• 2 tablespoons smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon cayenne pepper
• 2 teaspoons kosher salt, plus more for the brine
• 1 teaspoon black pepper
• Vegetable oil or melted butter, for spraying

Preparación

1. 1

   In a large bowl, whisk together the buttermilk, eggs, 1 teaspoon of salt, and ½ teaspoon of black pepper. Add the chicken pieces, turning to coat them completely. Cover the bowl and refrigerate for at least 30 minutes, or up to 8 hours.

2. 2

   Preheat your oven to 425°F (220°C). Line a large baking sheet with foil and place a wire rack on top. Spray the rack generously with non-stick spray.

3. 3

   In a shallow dish, whisk together the flour, panko, smoked paprika, garlic powder, onion powder, cayenne, remaining 1 teaspoon salt, and ½ teaspoon pepper.

4. 4

   Remove a piece of chicken from the buttermilk, letting the excess drip off. Dredge it in the flour mixture, pressing firmly to adhere. Dip it back into the buttermilk for a quick second, then dredge it in the flour mixture again, pressing hard to create a thick, shaggy crust. Place the coated piece on the prepared wire rack. Repeat with all chicken pieces.

5. 5

   Once all the chicken is breaded, lightly spray the tops of each piece with vegetable oil or brush them with melted butter.

6. 6

   Bake for 35-45 minutes, depending on the size of your pieces. The chicken is done when an instant-read thermometer inserted into the thickest part (not touching bone) reads 165°F (74°C). For an extra-crispy finish, switch the oven to broil for the last 2-3 minutes, watching very closely to prevent burning.

7. 7

   Let the chicken rest on the rack for 5-10 minutes before serving.