BAKED BUTTERMILK CHICKEN THIGHS RECIPES

Name: Buttermilk Baked Chicken
Prep time: 15 min
Cook time: 45 min
Total time: 13 h
Yield: 4 servings
Ingredients: 2 cups buttermilk; Juice of 1/2 lemon; 1 tablespoon hot sauce; 1/2 yellow onion, sliced; 5 sprigs fresh thyme; 3 cloves garlic, smashed; Kosher salt and freshly ground black pepper; 1 (3 pound) chicken cut into 8 pieces, rinsed and patted dry; 2 cups crushed corn flakes; 3/4 cup grated Parmesan cheese; 2 teaspoons chopped fresh thyme

BUTTERMILK BAKED CHICKEN RECIPE | THE NEELYS | FOOD NET…

Buttermilk Baked Chicken Recipe | The Neelys | Food Net… image

Provided by Patrick and Gina Neely : Food Network

Total Time 13 hours 0 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 cups buttermilk
Juice of 1/2 lemon
1 tablespoon hot sauce
1/2 yellow onion, sliced
5 sprigs fresh thyme
3 cloves garlic, smashed
Kosher salt and freshly ground black pepper
1 (3 pound) chicken cut into 8 pieces, rinsed and patted dry
2 cups crushed corn flakes
3/4 cup grated Parmesan cheese
2 teaspoons chopped fresh thyme

Steps:

Preheat the oven to 400 degrees F. Fit a sheet tray with a wire rack and spray with nonstick cooking spray.
Mix together buttermilk, lemon juice, hot sauce, onion, thyme, garlic, salt, and pepper to a large bowl. Add chicken and coat with mixture. Cover with plastic wrap and place in the refrigerator for 3 hours or up 12 hours.
Mix corn flakes, Parmesan cheese, and thyme together. Season with salt and pepper.
Remove chicken from the marinade, letting the excess drip off, and dredge through the corn flake-Parmesan mixture, pressing to help it adhere.
Place on the wire rack-fitted sheet tray and bake for 45 minutes until golden and crisp.

BUTTERMILK CHICKEN RECIPE - BBC FOOD

Buttermilk chicken recipe - BBC Food image

Garlic and herbs add flavour to this simple buttermilk chicken; marinate for several hours, or overnight, then bung it in the oven or on the barbecue. Serve with salad and chips, or boiled or baked potatoes. Each serving provides 263 kcal, 35g protein, 7g carbohydrates (of which 7g sugars), 10.5g fat (of which 3g saturates), 0g fibre and 1.7g salt.

Provided by Justine Pattison

Prep Time 12 hours

Cook Time 1 hours

Yield Serves 4

Number Of Ingredients 9

Ingredients

3 garlic cloves, peeled
284–300ml/approx. ½ pint buttermilk
10g/⅓oz fresh flatleaf parsley (optional)
1 tbsp chopped fresh rosemary or 2 tsp dried rosemary
1 tbsp soft light brown sugar or runny honey
1 tsp flaked sea salt or ½ tsp fine salt
1 tsp coarsely ground black pepper
4 chicken thighs
4 chicken drumsticks

Steps:

Flatten the garlic cloves with the end of a rolling pin, the side of a knife, or in a pestle and mortar. (If you chop or fully crush the garlic it could burn when the chicken is baked.) Put in a large bowl and add the buttermilk.
Roughly chop the leaves from half the parsley, if using, and return the rest to the fridge.
Stir the chopped parsley, rosemary, sugar, salt and pepper into the buttermilk. Add the chicken and turn to coat in the marinade. Cover the bowl and leave in the fridge for at least 8 hours, or overnight.
Preheat the oven to 200C/180C Fan/Gas 6. Line a large baking tray with foil and place a rack on top. Take the chicken out of the marinade, gently shaking off excess buttermilk and garlic. Place on the rack, with the thighs skin-side up. Discard the marinade.
Roast the chicken for 35–40 minutes, or until lightly browned in places and cooked through. The chicken is cooked when the juices run clear when pierced with a skewer in the thickest part. Chop the remaining parsley leaves and sprinkle over the chicken just before serving. Eat hot or cold with salad and baked potatoes, boiled new potatoes or chips.

Nutrition Facts : Calories 263kcal, CarbohydrateContent 7g, FatContent 10.5g, FiberContent 0g, ProteinContent 35g, SaturatedFatContent 3g, SugarContent 7g

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