Hazelnut Oven-Fried Buttermilk Chicken

Ingredients & Directions

1 whole chicken quartered, marinated in:

• 2 cups buttermilk

• 2 Tbs kosher or 4 tsp sea salt

Allow chicken to marinate in a bag or a bowl for 24 hours, then:

1. Remove chicken from buttermilk and pat dry with paper towels.

2. Beat one egg with 2 Tbs water. Dip chicken in egg.

3. After dipping in the egg, coat with this mixture:

• 1 cup hazelnut meal

• 1/2 cup chopped hazelnuts

• 1 Tsp salt

• 1/2 tsp black pepper

• 1 Tbs fresh chopped rosemary

• 1 Tsp thyme

• 1 Tsp dried basil

• 2 Tbs chopped fresh parsley

• Add 1 tsp cayenne if you like it spicy!

Bake on a rack in a 400 degree oven for 45 minutes, or until it has reached an internal temp of 160 degrees.

Enjoy!