recipe: Buttermilk Baked Chicken

Happy Easter Monday!  I hope you all had a wonderful day yesterday.  I felt so blessed spending the day with my favorite people, LAS, the parents and Coco at church and then at brunch afterward. 

This is a recipe we made Friday night which was delish!! A great alternative to fried chicken, which I love, with all the same yummy flavor and crisp.  Courtesy of Martha's Everyday Food.

Vegetable oil, for baking sheet
8 slices white bread
1 cup buttermilk
1 teaspoon hot-pepper sauce
Salt and pepper
3/4 cup grated Parmesan cheese (2 1/2 ounces)
1 teaspoon dried thyme
4 pounds chicken parts (preferably legs, thighs, and wings), rinsed and patted dry

1. Preheat oven to 400 degrees. Generously rub a baking sheet with oil. In a food processor, pulse the bread until it turns into coarse crumbs.

2. In a large bowl, stir together the buttermilk, hot-pepper sauce, 3/4 teaspoon salt, and 1/2 teaspoon pepper. In a separate bowl, mix the 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.

Crisping the Chicken: Leave enough space between the chicken pieces so that they crisp evenly all the way around.



Same Sweet Girl: Memoir of a Southern Belle said...

YUM! That sounds delicious!! I will definitely have to try that!! My husband loves fried chicken but I don't make it since I'm trying to lose some weight. I think he might like this just as well! Thanks for the recipe! :)

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