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Buttermilk Baked Chicken

April 14, 2009

blogbuttermilkchicken A litre of buttermilk sure goes a long way.  It has gotten me through Chocolate Cranberry Hot Cross Buns, Rhubarb Cake and now Buttermilk Baked Chicken.  Not only is Buttermilk versatile, it has a longer shelf life than regular milk and despite its sinful reputation it is actually lower in fat and calories than whole milk.  Plus, because the chicken is baked and not fried you can enjoy this perfect picnic fare guilt free!

The only thing I will do differently with this recipe next time is divide the breadcrumb mixture between two bowls.  I found by the time you’re working through dredging the last few pieces of chicken, the breadcrumb mixture is soggy which makes it more difficult to stick to the chicken.

(Recipe source: Great Food Fast, Martha Stewart)


vegetable oil for baking sheet

8 slices white bread

1 cup buttermilk

1 tsp hot-pepper sauce

coarse salt and freshly ground pepper

3/4 cup Parmesan cheese

1 tsp dried thyme

4 pounds chicken parts (preferably legs, thighs and wings), rinsed and patted dry

1.  Preheat oven to 400 F.  Generously rub a baking sheet with oil.  In a food processor, pulse the bread until it turns into coarse crumbs.

2.  In a large bowl, stir together the buttermilk, hot-pepper sauce, 3/4 tsp salt and 1/2 tsp pepper.  In a separate bowl, mix the breadcrumbs, Parmesan, thyme and 1/8 tsp pepper.

3.  Place the chicken in the buttermilk mixture, turning to coat evenly.  Working with one piece at a time, remove the chicken from the liquid, letting the excess drip back into the bowl; dredge in the breadcrumb mixture, turning to coat evenly.  Place the coated chicken pieces on the prepared baking sheet.  Leave enough space between the chicken pieces so that the crisp evenly all the way around.

4.  Bake until the chicken is golden brown, about 35 minutes.

Serves 4

One Comment leave one →
  1. Nancy Riddell permalink
    April 21, 2009 6:45 pm

    I made this last nite with store bought bread crumbs (because I was in a hurry) and it was delish! thanks Tammy!

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