BAKED BUTTERMILK CHICKEN RECIPE RECIPES
BUTTERMILK BAKED CHICKEN RECIPE - FOOD.COM
I am so much the cooking show food addict on Saturday afternoon. This is a great recipe that my chicken eating family loves. This comes from the PBS show Everyday Food, which features super simple recipes.
Total Time 50 minutes
Prep Time 10 minutes
Cook Time 40 minutes
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. Generously rub a baking sheet with oil. In a food processor, pulse bread until it turns into coarse crumbs.
- In a large bowl, stir together buttermilk, hot-pepper sauce, ¾ teaspoon salt, and ½ teaspoon pepper. In a separate bowl, mix breadcrumbs, Parmesan, thyme, and 1/8 teaspoon pepper.
- Place the chicken in the buttermilk mixture, turning to coat evenly. Working with one piece at a time, remove chicken from liquid, letting excess drip back into bowl; dredge in the breadcrumb mixture, turning to coat evenly. Place coated chicken pieces on prepared baking sheet.
- Bake until chicken is golden brown, about 35 minutes.
- Leave enough space between the chicken pieces so that they crisp evenly all the way around.
Nutrition Facts : Calories 1196.7, FatContent 62, SaturatedFatContent 19.1, CholesterolContent 371.4, SodiumContent 1089.9, CarbohydrateContent 29.3, FiberContent 1.3, SugarContent 5.3, ProteinContent 122.4
BUTTERMILK BAKED CHICKEN RECIPE: HOW TO MAKE IT
This tops the list of family requests for dinner. The chicken is moist, flavorful and nicely browned. I alternate using bone-in chicken breasts or skinned and boned breasts.
Provided by Taste of Home
Categories Dinner
Total Time 50 minutes
Prep Time 15 minutes
Cook Time 35 minutes
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Pour butter into two 13-in. x 9-in. baking pans. Pour 2 cups buttermilk into a shallow bowl. In another bowl, combine the flour, garlic salt, pepper and Creole seasoning. Dip chicken in buttermilk, then coat with flour mixture. Place bone side up in prepared pans. , Bake, uncovered, at 425° for 25 minutes. Turn; bake 10 minutes longer or until juices run clear. In a small saucepan, combine the soup and remaining buttermilk; cook and stir over medium heat for 5 minutes or until heated through. Serve with chicken.
Nutrition Facts : Calories 425 calories, FatContent 18g fat (9g saturated fat), CholesterolContent 126mg cholesterol, SodiumContent 857mg sodium, CarbohydrateContent 25g carbohydrate (5g sugars, FiberContent 1g fiber), ProteinContent 39g protein.
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