Serves 4
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.
