Buttermilk Baked Chicken

1313001446.718588_large

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

Prep time: 10 Minutes

Total time: 50 Minutes

Yield: Serves 4

Course:
Cuisine:
Theme: ,

Ingredients

  • 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 ½ ounces)
  • 1 teaspoon dried thyme
  • 4 lbs. chicken parts (preferably legs thighs, and wings), rinsed and patted dry

Directions

  1. Preheat oven to 400°. 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, ¾ teaspoon salt, and ½ 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.

Tips/Techniques

Note: Leave enough space between the chicken pieces so that they crisp evenly all the way around.
Presented by:
Produced by: