Shore Chicken
By
Kathryn Brown
@kgb206
6
Called 'Shore Chicken' because the first time I made it was a family vacation at the shore. Made every year for 14 years since that first trip.
Blue Ribbon Recipe
Notes from the Test Kitchen:
This chicken recipe is super yummy! This chicken has great flavor and a nice crunch (thanks to that extra bit of butter drizzled on top). Marinating the chicken overnight in the buttermilk mixture really makes this chicken juicy.
This chicken recipe is super yummy! This chicken has great flavor and a nice crunch (thanks to that extra bit of butter drizzled on top). Marinating the chicken overnight in the buttermilk mixture really makes this chicken juicy.
Ingredients
- 1 1/2 c
- buttermilk
- 1/4 c
- olive oil
- 2 Tbsp
- dijon mustard
- 2 clove
- garlic, minced
- 2 tsp
- salt
- 1/2 tsp
- ground black pepper
- 12
- chicken pieces, with skin & bones
- 1 c
- bread crumbs
- 1/3 c
- grated Parmesan cheese
- 1/4 c
- flour
- 3 Tbsp
- butter, melted
How to Make Shore Chicken
- 1Whisk buttermilk, oil, mustard, garlic, salt and pepper to blend well. Add chicken, turn to coat. Cover, chill at least 3 hours. But for best taste 1 day, turning chicken occasionally.
- 2Mix bread crumbs, cheese and flour. Remove chicken from buttermilk allowing excess to drip off. Add chicken to bread crumbs and turn to cover completely.
- 3Arrange chicken, skin side up, on racks on baking sheets. Let stand 30 minutes.
- 4Preheat oven to 425 degrees. Drizzle butter over chicken. Bake until crisp, golden and cooked through about 50 minutes. Serve warm or at room temperature.
- 5Enjoy!
