Oven Fried Chicken

• 1 12 cups buttermilk
• 2 teaspoons kosher salt, divided
• 1 teaspoon fresh ground black pepper, divided
• 1 whole young roasting chickens, cut into 8 pieces
• 1 12 cups breadcrumbs
• 34 cup flour
• 34 cup cornmeal
• 34 teaspoon chili powder
• 14 teaspoon paprika

1. The night before: Mix buttermilk with 1 teaspoon salt and 1/2 teaspoon pepper.
2. Marinate chicken in the buttermilk mixture overnight in the refrigerator.
3. The next day: Combine the bread crumbs, flour, cornmeal, chili powder, paprika, and remaining salt and pepper in a large bowl.
4. Mix well.
5. Remove chicken from the marinade and roll in the breadcrumb mixture.
6. If its very wet, place chicken on a cooling rack set over a cookie sheet and allow to dry in the refrigerator for 1 to 3 hours.
7. (See Note, below.)
8. Heat the oven to 350 degrees F.
9. Place the chicken directly on a cookie sheet and bake 30 to 45 minutes, to an internal temperature of 165 degrees (check a few pieces with an instant-read thermometer).

buttermilk, kosher salt, fresh ground black pepper, young roasting chickens, breadcrumbs, flour, cornmeal, chili powder, paprika

Taken from www.food.com/recipe/oven-fried-chicken-260681 (may not work)