buttermilk baked chicken
(1 rating)
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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(1 rating)
yield
4 Difficulty: Easy
prep time
3 Hr 15 Min
cook time
45 Min
Ingredients For buttermilk baked chicken
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2 cbuttermilk
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juice of 1/2 lemon
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1/2yellow onion, sliced
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5 sprigfresh thyme
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3 clovegarlic, smashed
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kosher salt and freshly ground black pepper to your taste
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1 tsphot sauce - optional
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13 pound chicken cut into 8 pieces, skin removed, rinsed an patted dry.
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2 ccornflakes, crushed
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3/4 cgrated parmesan cheese
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2 tspfresh thyme, chopped
How To Make buttermilk baked chicken
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1Mix 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).
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2After 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.
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3Dredge 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
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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