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
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))
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!
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