buttermilk baked chicken
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!
prep time
3 Hr 15 Min
cook time
45 Min
method
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yield
4 Difficulty: Easy
Ingredients
- 2 cups buttermilk
- - juice of 1/2 lemon
- 1/2 - yellow onion, sliced
- 5 sprigs fresh thyme
- 3 cloves garlic, smashed
- - kosher salt and freshly ground black pepper to your taste
- 1 teaspoon hot sauce - optional
- 1 - 3 pound chicken cut into 8 pieces, skin removed, rinsed an patted dry.
- 2 cups cornflakes, crushed
- 3/4 cup grated parmesan cheese
- 2 teaspoons fresh thyme, chopped
How To Make buttermilk baked chicken
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Step 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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Step 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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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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