Buttermilk Baked Chicken

Patty Ward

By
@homecook373100

Two of my favorite things; chicken and buttermilk! This is a wonderful baked method and it "eats" like fried. Removing the skin saves calories and we all can stand to lose a few of those. My family loves it and I serve frequently.
Enjoy!


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Comments:

Serves:

4 Difficulty: Easy

Prep:

3 Hr 15 Min

Cook:

45 Min

Ingredients

2 c
buttermilk
juice of 1/2 lemon
1/2
yellow onion, sliced
5 sprig(s)
fresh thyme
3 clove
garlic, smashed
kosher salt and freshly ground black pepper to your taste
1 tsp
hot sauce - optional
1
3 pound chicken cut into 8 pieces, skin removed, rinsed an patted dry.
2 c
cornflakes, crushed
3/4 c
grated parmesan cheese
2 tsp
fresh thyme, chopped

Directions Step-By-Step

1
Mix together buttermilk, lemon juice, hot sauce (opt),onion thyme, garlic, salt and pepper in a large bowl. Add chicken and coat with mixture. Cover with plastic wrap and place in refrigerator for 3 hours or up to 12 hours (opt).
2
After soaking chicken for 3 hours: Pre-heat the oven to 400 degrees. F. Fit a sheet tray with a wire rack and spray the non-stick cooking spray. Remove chicken from the marinade, letting the excess drip off. Mix corn flakes, parmesan cheese and thyme. Season with salt and pepper.
3
Dredge the chicken through the cornflake-parmesan mixture pressing to help it adhere. Place on the wire rack-fitted sheet tray and bake for 45 minutes until golden and crisp

About this Recipe

Course/Dish: Chicken
Other Tags: For Kids, Healthy
Hashtags: #delicious, #baked, #moist