Does your family love fried chicken like my husband and kids do? I think it may be one of my husband’s favorite foods, and he really loves to eat. This baked chicken is a close duplicate of fried- let’s just say they are distant cousins. The buttermilk helps keep the chicken really tender and reminds me of my childhood. I used to always wonder why on Earth my mom would mix chicken and buttermilk in the same dish, and now I get the same funny questions from my kids. I like to let the chicken marinate in the buttermilk mixture overnight, if possible (but know that it isn’t necessary).
Baked Buttermilk Chicken
Ingredients
- 1 cup Buttermilk
- 1 tsp Red Clay Hot Sauce (or hot sauce of choice)
- 1 tsp salt
- 1/4 tsp pepper
- 8 slices white bread
- 3/4 cup grated parmesan cheese
- 1 tsp dried thyme
- 1 TBSP olive oil to coat pan
- 4 lbs chicken legs and thighs (I use skinless)
Instructions
- In a medium bowl, combine buttermilk, hot sauce, salt, pepper and then add chicken. Mix to coat chicken well. Cover. Set aside or place in refrigerator to marinate.
- Next, place bread in food processor and chop into fine crumbs.
- Put bread crumbs, parmesan cheese, and thyme in a bowl and mix together well.
- Preheat oven to 375 degrees (F)
- Prepare a baking sheet by coating with a thin layer of olive oil spread across pan. I usually use a basting brush to spread the oil and coat the pan.
- Remove one piece of chicken from marinade at a time and dredge the piece of chicken in the breadcrumb mixture. Be sure to coat the chicken evenly and then place on baking sheet. Repeat for each piece of chicken.
- Bake chicken for 40 mins. or until the temperature on a meat thermometer reaches approximately 160 degrees (F).
- Enjoy!
