Our baked version of the classic buttermilk fried chicken still has plenty of crunch. Cook an extra chicken breast alongside the breaded pieces for later use in our recipe for Barley Salad with Chicken and Corn.



Ingredient Checklist


Instructions Checklist
  • In a bowl, mix buttermilk, 2 teaspoons salt, and 1/4 teaspoon pepper. Add 10 pieces from whole chicken; stir to coat. Marinate 30 minutes (or up to 8 hours).

  • Preheat oven to 450 degrees. In a food processor, pulse bread until fine crumbs form, 30 seconds. Transfer to a rimmed baking sheet; bake until golden brown, 7 minutes. Transfer breadcrumbs to a bowl and toss with 2 tablespoons oil.

  • Set a wire rack in baking sheet. Remove chicken from marinade, shaking off as much liquid as possible, and coat with breadcrumbs. Place on rack, along with nonbreaded chicken breast, and season all with salt and pepper. Bake until chicken is cooked through and golden brown, 45 to 50 minutes, rotating sheet halfway through (tent chicken with foil if overbrowning). Refrigerate extra breast for later use.

  • Meanwhile, in a bowl, combine cucumber, shallot, celery and leaves, vinegar, and 2 teaspoons oil; season with salt and pepper. Serve salad with buttermilk chicken and muffins.

Reviews (2)

7 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: Unrated
It tasted okay but not worth the work. Make cornflakes crusted chicken instead.
Rating: Unrated
Great! Very moist (I soaked the chicken in the buttermilk for about 6 hours) and flavorful. I made the entire menu including the salad and muffins. This will be my new method for making homemade chicken nuggets and fingers for the munchkins. The salad is tasty and full of crunch, though I added butter lettuce for more substance.