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Buttermilk Baked Chicken

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Rating: 4.8/5 (5 votes cast)

 

Buttermilk Baked Chicken

Buttermilk Baked Chicken


 

Buttermilk Baked Chicken

A healthy twist on the traditional southern fried chicken. Tender and flavorful baked chicken with a deliciously crispy crunch.


 

Ingredients:

2 c buttermilk
1/2 lemon, juiced
1 T hot sauce or several drops of Tabasco
1/2 onion, sliced
fresh thyme, 4 or 5 sprigs or 1 T dried thyme
4 cloves garlic, finely chopped
1 tsp Kosher salt, divided
freshly ground black pepper
1 whole chicken, cut into 8 pieces – rinsed and patted dry with paper towels
2 c corn flakes, finely crushed
1/2 c Parmesan cheese, grated
1 T chopped fresh thyme or 1 tsp dried thyme
1/2 tsp onion powder
1/4 tsp garlic powder


 

Directions:

  1. Combine the buttermilk, lemon juice, hot sauce, onion and thyme springs, garlic, salt and pepper in a large bowl.
  2. Add chicken and make sure it is thoroughly coated with the buttermilk mixture.
  3. Cover with plastic wrap, or place in a large zip-lock bag. Place in refrigerator for 10 to 12 hours, turning occasionally.
  4. Preheat oven to 400° F.
  5. Place a metal rack on a baking sheet with sides; spray rack with cooking spray or place a little oil on a paper towel and coat the rack to prevent the chicken from sticking.
  6. Mix together the crushed corn flakes, Parmesan cheese, chopped thyme, onion powder and garlic powder. Season with Kosher salt and fresh black pepper.
  7. Remove chicken from the buttermilk mixture, letting excess run off. Dredge thoroughly in the corn flake mixture and press lightly to help it adhere to the chicken. Place on prepared rack.
  8. Bake for 35 to 45 minutes until crispy and golden brown.

 

You can substitute your favorite cuts of chicken. In this recipe I used chicken drumsticks because my kids love them, but you can use thighs, chicken breasts or even a whole cut up chicken. Chicken breasts with the bone-in will have more flavor and won’t dry out as quickly, but even boneless skinless chicken breasts are great prepared this way. Be sure to adjust cooking time to avoid overcooking the chicken. Check out our guide on how long to cook chicken.
 

 

Preparation time: 15 minute(s)

Cooking time: 45 minute(s)

Inactive time: 10 – 12 hours

Number of servings (yield): 6

4 :  ★★★★☆ 18 review(s)

Microformatting by hRecipe.

 

 

Prepare Buttermilk Marinade

Prepare Buttermilk Marinade


Use fresh or dried thyme. This would also work well with rosemary, tarragon or your favorite herb.
 

 

Marinate Chicken in Buttermilk Mixture

Marinate Chicken in Buttermilk Mixture

Let Chicken marinate for 10 to 12 hours.

I like to place the chicken in a large ziplock bag in the refrigerator. Be sure to put the bag in a large bowl, just in case the bag springs a leak!
 

Crush Corn Flakes

Crush Corn Flakes

This is a perfect job for the kids! I use a large ziplock bag and let the kids go at it with a rolling pin. Be sure the corn flakes are crushed fine, then add the seasonings.

 
 

Prep Pan

Prep Pan

Line a baking sheet with foil and place a wire rack on top. Be sure to oil the rack to prevent the chicken from sticking to it.

 
 

Buttermilk Baked Chicken

Buttermilk Baked Chicken

Delicious Baked Chicken that is as good as fried!
 

 

Buttermilk Baked Chicken, 4.8 out of 5 based on 5 ratings
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