Buttermilk Baked Chicken Recipe

Name: Buttermilk Baked Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vegetable oil, for baking sheet; 8 slices white bread; 1 cup buttermilk; 1 teaspoon hot-pepper sauce; Coarse salt and fresh ground pepper; 3/4 cup grated Parmesan cheese (2 1/2 ounces); 1 teaspoon dried thyme; 4 pounds chicken parts (preferably legs, thighs, and wings), rinsed and patted dry; 1/4 head green cabbage, shredded; 3 carrots, coarsely grated; 1 jalapeno chile, seeded and minced; 1/4 cup canola oil; 2 tablespoons fresh lime (or lemon) juice; 3 tablespoons chopped fresh cilantro or parsley; 1/2 teaspoon ground cumin; Coarse salt and fresh ground pepper; (serves 4)

Servings: persons

Vegetable oil, for baking sheet
8 slices white bread
1 cup buttermilk
1 teaspoon hot-pepper sauce
Coarse salt and fresh ground pepper
3/4 cup grated Parmesan cheese (2 1/2 ounces)
1 teaspoon dried thyme
4 pounds chicken parts (preferably legs, thighs, and wings), rinsed and patted dry
1/4 head green cabbage, shredded
3 carrots, coarsely grated
1 jalapeno chile, seeded and minced
1/4 cup canola oil
2 tablespoons fresh lime (or lemon) juice
3 tablespoons chopped fresh cilantro or parsley
1/2 teaspoon ground cumin
Coarse salt and fresh ground pepper
(serves 4)

1
Preheat the oven to 400F.
2
Generously rub a baking sheet with oil.
3
In a food processor, pulse the bread until it turns into coarse crumbs.
4
In a large bowl, stir together the buttermilk, hot-pepper sauce, 3/4 teaspoon salt, and 1/2 teaspoon pepper.
5
In a separate bowl, mix the breadcrumbs, Parmesan, thyme, and 1/8 teaspoon pepper.
6
Place the chicken in the buttermilk mixture, turning to coat evenly.
7
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.
8
Place the coated chicken pieces on the prepared baking sheet.
9
Leave enough space between the chicken pieces so that they crisp evenly all the way around.
10
Bake until the chicken is golden brown, about 35 minutes.
11
In a large bowl, combine the cabbage, carrots, and jalapeno.
12
Drizzle the mixture with the canola oil and lime juice; sprinkle with the cilantro, cumin, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
13
Toss well.

1408

kcal

Calories

Fat

Carbs

150

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Vegetable oil, for baking sheet, 8 slices white bread, 1 cup buttermilk, 1 teaspoon hot-pepper sauce, and more.

Yes, Buttermilk Baked Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Buttermilk Baked Chicken

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