Thursday, August 1, 2013

Buttermilk Baked Chicken

Nothing like starting the month off with a Chicken recipe eh?  Thank God I got this recipe from Martha Stewart living and not Paula Deen!  (I couldn't resist that!)

Served with slaw or potato salad, this chicken dinner will feel like an indoor picnic. Any leftover chicken will make a great school lunch.


INGREDIENTS:
  • Vegetable oil, for baking sheet
  • 8 slice(s) white bread
  • 1 cup(s) buttermilk
  • 1 teaspoon(s) hot-pepper sauce
  • Salt and pepper
  • 3/4 cup(s) (2 1/2 ounces) grated Parmesan cheese
  • 1 teaspoon(s) dried thyme
  • 4 pound(s) chicken parts (preferably legs, thighs, and wings), rinsed and patted dry
DIRECTIONS:
  1. Preheat oven to 400 degrees. Generously rub a baking sheet with oil. In a food processor, pulse bread until it turns into coarse crumbs.
  2. In a large bowl, stir together buttermilk, hot-pepper sauce, 3/4 teaspoon salt, and 1/2 teaspoon pepper. In a separate bowl, mix breadcrumbs, Parmesan, thyme, and 1/8 teaspoon pepper.
  3. Place the chicken in the buttermilk mixture, turning to coat evenly. Working with one piece at a time, remove chicken from liquid, letting excess drip back into bowl; dredge in the breadcrumb mixture, turning to coat evenly. Place coated chicken pieces on prepared baking sheet.
  4. Bake until chicken is golden brown, about 35 minutes.
Enjoy this with Potato Salad or Chips! But do enjoy! Eat well my friends!

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1 comment:

  1. ArleneAugust 7, 2013 at 3:09 PM

    I love FRIED chicken, but I appreciate this baked recipe. I like the crisp and crunch of biting into hot, fried chicken. And don't discount Paula! She says rest your chicken in hotsauce mixed with an egg for 20-30 minutes, coat with flour and FRY! That chick knows fried chicken.

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