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Buttermilk Chicken

Served with slaw or potato salad, this chicken dinner will feel like an indoor picnic. Any leftover chicken will make a great school lunch.

  • Prep:
  • Total Time:
  • Servings: 4
Buttermilk Chicken

Source: Everyday Food, March/April 2003


  • Vegetable oil, for baking sheet
  • 8 slices white bread
  • 1 cup buttermilk
  • 1 teaspoon hot-pepper sauce
  • Salt and pepper
  • 3/4 cup grated Parmesan cheese (2 1/2 ounces)
  • 1 teaspoon dried thyme
  • 4 pounds chicken parts (preferably legs, thighs, and wings), rinsed and patted dry


  1. Preheat oven to 400 degrees. Generously rub a baking sheet with oil. In a food processor, pulse bread until it turns into coarse crumbs.

  2. In a large bowl, stir together buttermilk, hot-pepper sauce, 3/4 teaspoon salt, and 1/2 teaspoon pepper. In a separate bowl, mix breadcrumbs, Parmesan, thyme, and 1/8 teaspoon pepper.

  3. 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.

  4. Bake until chicken is golden brown, about 35 minutes.

Cook's Note

Any leftover chicken will make a great school lunch.

Reviews (17)

  • warbel 30 May, 2012

    A little advice: when you dress the salad ,put the vinegar first, then the olive oil, otherwise oil stops wetting salad leafs by vinegar.

  • csmarks 4 Jan, 2011

    Any suggestions on how to keep the breadcrumbs from clumping up? As I dipped more and more buttermilk soaked chicken into the breadcrumb mixture, they all clumped together and the last pieces did not get as good of coverage as the first.

  • freshatx 29 May, 2010

    Love it! Probably the tastiest "fried" style chicken dish I have made. I went with dried oregano over thyme and some extra habanero based hot sauce. I also paired it with the carrot-cumin slaw, and blueberry crumb cake for desert.

    Great Food Fast has been very good to me!

  • umfazi 20 Apr, 2010

    I added a bit of barbecue sauce (UK levi roots' reggae sauce) with the buttermilk and substituted chili flakes to hot pepper sauce, I also added more fresh parmesan cheeese and it was absolutely delicious!

  • joysonggirl 10 Mar, 2009

    Easy and great tasting. I prepared the chicken ahead of time and kept it in the fridge until I was ready to cook it. My family loved it.

  • b4imim 21 Jan, 2009

    Leave the chicken in the buttermilk mixture for at least one day. The chicken should be moist like when placed in a brine.

  • lillygirl67 16 Dec, 2008

    ROFL on the buttermilk comment! Here in Alabama, buttermilk is also a staple and never considered anyone not knowing what it is!

  • HamNCheezNLuv 12 Dec, 2008

    I'm from Georgia, so maybe my location has a lot to do with this, but I sincerely laughed out loud when she said "surprisingly there's no butter in buttermilk"...I thought everyone knew what buttermilk is. Here you can buy it by the gallon!

    I guess everything is exotic to someone. :)

  • majoan 12 Dec, 2008

    Great cold . It was great to bring to a friend who is layed up in bed.

  • SUABELLA 27 Aug, 2008

    My family and all my friends loved this recipe. I was so easy to make... Great recipe for the busy mom.

  • jilljo 14 Aug, 2008

    I used drumsticks and thighs and took the skins off. I also tripled the thyme and added poultry seasoning and my kids and husband loved it. It's even better left over. Although I would say the prep time is more like 20 minutes. This is a great chicken recipe for the whole family.

  • Stefiann 1 May, 2008

    This is my family's very favorite chicken recipe. My daughter LOVES it! Goes very well with the carrot cumin slaw.

  • menubia 1 Apr, 2008

    Did not bake well at all. It also lacked flavor, despite the hot-pepper sauce. I would not bother with this recipe.

  • adelenne 30 Mar, 2008

    I used plain yogurt instead of buttermilk ,and added caujun seasoning to it to marinate, before coating with breadcrumbs to bake. Taste great and my husband loves it.

  • menubia 11 Mar, 2008

    Tried this recipe with chicken breasts hoping that the buttermilk would make them moist. Big mistake. Not the best tasting recipe, but will try next time with dark meat to see if the taste improves.

  • CourtneyFFox 10 Feb, 2008

    really easy to make. I think the drumsticks turned out the best. Not the best chicken recipe I've tried on this site, but it is decent.

  • elainalani 6 Feb, 2008

    Should have used skinless because my grandson said it was good but kind of greasy.

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