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Buttermilk Chicken

157

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

Source: Everyday Food, March/April 2003

Ingredients

  • 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

Directions

  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.

Reviews Add a comment

  • warbel
    30 MAY, 2012
    Great! A little advice: when you dress the salad ,put the vinegar first, then the olive oil, otherwise oil stops wetting salad leafs by vinegar.
    Reply
  • 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.
    Reply
  • 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!
    Reply
  • 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!
    Reply
  • 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.
    Reply
  • 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.
    Reply
  • 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!
    Reply
  • 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. :)
    Reply
  • majoan
    12 DEC, 2008
    Great cold . It was great to bring to a friend who is layed up in bed.
    Reply
  • 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.
    Reply