6 chicken legs
1 cup all-purpose flour
1/2 teaspoon salt
1 tablespoon seasoned salt (I use Lawry’s Seasoned Salt)…
3/4 teaspoon pepper
2 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon parmesan cheese
1 gallon-size Ziploc bag (optional)
Place thawed chicken in a bowl of buttermilk, cover, and let soak 20-30 minutes in the refrigerator..
Meanwhile, preheat oven to 400 degrees Fahrenheit.
Combine and mix thoroughly flour, salt, seasoned salt, garlic powder, parmesan, pepper, and Paprika in a gallon-size Ziploc bag or bowl.
Spray the pan with cooking spray, if needed, to make sure that there are no dry spots.
Shake excess buttermilk off chicken and completely coat each piece in flour mixture. Either shake in the bag until coated or dip each piece in the bowl until coated.
Place each piece of chicken in the greased pan. Bake for 30 minutes. Do not overcrowd it gets crispier if they are not touching. Turn each piece of chicken over and continue
baking for 30 minutes more, or until cooked through (170 degrees F).
NOTE: Combine the milk and lemon juice. Measure 1 scant cup of milk. Stir in 1 tablespoon of lemon juice or white vinegar.
Let stand 5-10 minutes. Let the mixture stand at room temperature for 5-10 minutes. …
Use the buttermilk. Use this substitute (including curdled bits) as you would buttermilk in your recipe