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.
It tasted okay but not worth the work. Make cornflakes crusted chicken instead.
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.