Recipes:
# Crispy Oven-Fried Chicken
## INGREDIENTS
2 cups bread cubes or crackers
1 tablespoon dried parsley
**or**
3 tablespoons chopped fresh parsley
1/2 cup grated Parmesan cheese
1 (2½-pound) chicken, quartered
2 teaspoons olive oil
Salt and pepper
1 cup buttermilk
1 teaspoon paprika
**SERVES 4**
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## Make Ahead
This chicken tastes great served hot from the oven or chilled. Bake as recipe directs the night before. Refrigerate and serve cold for lunch or a super-quick supper.
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## VARIATION
For even more crunch, add 1 tablespoon sesame seeds or finely chopped pecans to the cracker crumbs.
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### 1
Preheat oven to 375°F.
Line a baking sheet with foil; grease foil.
Process bread cubes into coarse crumbs in a food processor. Place crumbs in a plastic bag; add parsley and Parmesan.
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### 2
Brush chicken with oil; sprinkle with salt and pepper. Pour buttermilk into a shallow baking dish; add chicken, turning to coat.
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### 3
Place chicken, one piece at a time, into plastic bag; shake to evenly coat. Repeat until all pieces are coated.
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### 4
Place chicken in a single layer on prepared baking sheet. Sprinkle with paprika. Bake until juices run clear when thickest portion of meat is pierced with a knife, about 45 minutes.
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## Make It Quicker
• To serve this chicken with roasted potato wedges, preheat oven as recipe directs in step 1. Place potato wedges on a greased baking sheet and begin baking while you are preparing the chicken. The chicken can then be placed alongside the potatoes.
