By Grocery List Plus Editorial Staff | Published on June 4, 2026
Serves 4
910 cal · 65 min
Buttermilk Chicken
Recipe GLPR049913305564b5
Golden-brown baked chicken coated in a savory crust of seasoned breadcrumbs and Parmesan cheese, marinated in spiced buttermilk for tender, flavorful results. This straightforward baked chicken main course is perfect for family dinners.
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Ingredients
2 tablespoons vegetable oil
8 slices white bread
1 cup buttermilk
1 teaspoon hot-pepper sauce
1 teaspoon salt
1/2 teaspoon black pepper
3/4 cup grated Parmesan cheese
1 teaspoon dried thyme
4 pounds chicken parts (legs, thighs, and wings), rinsed and patted dry
Directions
Preheat your oven to 400°F. Lightly brush a large baking sheet with vegetable oil and set aside.
Pulse the white bread slices in a food processor until you have coarse breadcrumbs (you should have about 3 cups). Transfer the breadcrumbs to a shallow bowl.
In another shallow bowl, combine the buttermilk with the hot-pepper sauce, stirring well to blend.
To the breadcrumbs, add the salt, black pepper, grated Parmesan cheese, and dried thyme. Mix thoroughly with a fork or your fingers until the seasonings are evenly distributed.
Working with one piece at a time, dip each chicken part into the buttermilk mixture, coating all sides evenly. Allow excess buttermilk to drip off.
Press each buttermilk-coated chicken piece into the seasoned breadcrumb mixture, turning to coat all sides thoroughly. Place each coated piece on the prepared baking sheet.
Arrange the coated chicken pieces in a single layer on the baking sheet, skin-side up. Bake uncovered at 400°F for 40 to 50 minutes, until the coating is golden brown and the chicken reaches an internal temperature of 165°F in the thickest part, particularly at the thigh near the bone.
Let the chicken rest for 5 minutes before serving.
Comments
This is a straightforward buttermilk-fried chicken that hits the mark on availability and cost. All ingredients—buttermilk, white bread (for crumbs), parmesan, thyme, hot sauce, and chicken—are standard stock at Harris Teeter, Food Lion, Walmart, and ALDI, with no special trips needed. At roughly $3 to $4 per serving, the bulk of cost comes from chicken thighs or breasts, and the recipe is honest about its 65 minutes when you account for marinating and resting time. The dish is family-friendly, requires only basic attention (bread, dredge, fry), and leftovers reheat decently in a 350-degree oven, though the crust will soften slightly overnight.
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