SPICY BUTTERMILK OVEN FRIED CHICKEN

3 1/2 pounds whole chicken, cut-up
2 cups buttermilk
1 1/2 cups all-purpose flour
1 teaspoon ground red pepper
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 cup canola oil

Place chicken pieces in 1 layer in a 9x13 baking dish. Pour buttermilk over chicken. Cover with plastic wrap and refrigerate; let marinate for at least 2 hours.

WHEN READY TO COOK:
Preheat oven to 350 degrees F.

In a large, shallow bowl, mix flour, red pepper, salt and garlic powder; set aside.

Heat oil in a large skillet over medium-high heat until oil is hot.

Lift a piece of chicken out of buttermilk and let excess buttermilk drain off. Dredge chicken in flour mixture. Place chicken in hot oil. Repeat with remaining chicken. Fry chicken until brown and crisp on all sides, about 8 to 10 minutes. Place chicken in 1 layer in a 9x13 baking dish.

Bake, uncovered, until chicken is no longer pink and juices run clear, about 30 to 45 minutes.

Makes 6 servings
From: Recipelink.com
Source: Recipe booklet: Old-Fashioned Picnics, Easy Home Cooking, Vol. 2 No. 65, July 16, 2002