According to The Urban Daily, Scottish immigrants to the United States are often credited with being the ones to introduce fried chicken to the country where as most other European immigrants to the country ate baked chicken.  Many of these Scottish immigrants settled in the southern United States where fried chicken became extremely popular.  When African slaves who worked as cooks were brought to the country, they put their own spin on the dish using seasonings and spices not found in most Scottish dishes.

Serves 4
adapted from Fine Cooking

4 chicken thighs
2/3 cup buttermilk
1 cup panko bread crumbs
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1/4 to 1/2 teaspoon cayenne pepper
honey

1. Place the chicken in a bowl with the buttermilk and toss to coat. Marinate in the refrigerator for at least 1 hour and up to 4 hours.

2. In a bowl mix panko bread crumbs with paprika, garlic powder, salt, black pepper, and cayenne pepper.

4. Heat the oven to 350°F. Spray a baking sheet with cooking spray.

5. Remove chicken from the buttermilk, shaking off excess buttermilk. Discard the remaining buttermilk. Dip chicken in crumbs, pressing so the crumbs adhere to the chicken. Place the coated chicken on the prepared baking sheet. Drizzle a small amount of honey on top (like a zigzag pattern) and lightly spray the top of each chicken thigh with cooking spray. Bake until the chicken is crisped and cooked through, 45 to 50 minutes.

The Culinary Chase’s Note: Crispy texture and so juicy inside!  This recipe will easily satisfy any deep-fried craving.  Enjoy!

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