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 | ingredients |
| | Vegetable oil, for baking sheet
8 slices white bread
1 cup buttermilk
1 teaspoon hot-pepper sauce
Salt and pepper
¾ cup grated Parmesan cheese (2 ½ ounces)
1 teaspoon dried thyme
4 pounds chicken parts (preferably legs, thighs, and wings), rinsed and patted dry
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 | Buttermilk Baked Chicken |
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Serves 4 | Prep time: 10 minutes| Total time: 50 minutes |
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Served with slaw or potato salad, this chicken dinner will feel like an indoor picnic. Any leftover chicken will make a great school lunch.
- Preheat oven to 400°. Generously rub a baking sheet with oil. In a food processor, pulse bread until it turns into coarse crumbs.
- In a large bowl, stir together buttermilk, hot-pepper sauce, ¾ teaspoon salt, and ½ teaspoon pepper. In a separate bowl, mix breadcrumbs, Parmesan, thyme, and 1/8 teaspoon pepper.
- 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.
- Bake until chicken is golden brown, about 35 minutes.
Note: Leave enough space between the chicken pieces so that they crisp evenly all the way around. |
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