The buttermilk and honey marinade gives a delicious flavor under the crunchy chicken skin. Many of the same ingredients for the marinade go into the spinach salad dressing.

Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Make marinade: In a large bowl, whisk together 2 cups buttermilk, 3 tablespoons honey, garlic, 2 teaspoons coarse salt, and 1/2 teaspoon pepper. Place chicken in a resealable plastic bag (or baking dish); add marinade and seal (or cover). Refrigerate at least 2 hours or up to 1 day.

    Advertisement
  • Make salad dressing: In a jar, combine remaining 1/4 cup buttermilk, sour cream, vinegar, and 1 teaspoon honey; season generously with salt and pepper. Shake vigorously to combine. Refrigerate.

  • Preheat oven to 425 degrees. In a food processor, pulse bread, oil, and Herbes de Provence until fine crumbs form; season generously with salt and pepper (you should have about 1 1/2 cups).

  • Line a rimmed baking sheet with foil. Lift chicken from marinade, letting excess drip off (discard remaining marinade). Place chicken on foil, bone side down; sprinkle with breadcrumbs, patting them on lightly. Bake until crumbs are browned and chicken is cooked through, 30 to 40 minutes.

  • Meanwhile, in a large bowl, combine spinach, apple, and grapes. Add dressing and toss. Serve salad with chicken.

Cook's Notes

Herbes de Provence is a combination of dried herbs traditionally used in southern French cooking. Most often, it consists of rosemary, marjoram, basil, savory, thyme, and sometimes lavender. Look for it in the spice aisle.

Reviews (46)

26 Ratings
  • 5 star values: 9
  • 4 star values: 9
  • 3 star values: 4
  • 2 star values: 4
  • 1 star values: 0
Rating: 5 stars
10/30/2017
Such a simple recipe that was full of flavor. I used a whole cut chicken instead of breasts.
Rating: Unrated
01/28/2012
This is a great recipe. This will get two thumbs up from the men that typically like fried chicken and mash potatoes. I am about to make it for the second time.
Rating: 5 stars
12/08/2011
This is a great recipe, one of the best chicken recipes I have ever made. Reminds me of KFC chicken, only baked . Use this recipe you will not be disappointed.
Advertisement
Rating: Unrated
02/20/2010
worst chicken ever. I hated this recipe
Rating: Unrated
03/11/2009
awesome combo for a light and healty meal, i too used boneless skinless chicken breast..i made the salad again for lunch today. i love the dressing!
Rating: Unrated
03/05/2009
This was yummy! I used boneless, skinless chicken breasts and everyone loved it!!
Advertisement
Rating: Unrated
08/05/2008
I make this with skinless, boneless chicken breasts. A tastier, healther chicken strips. The whole family likes it.
Rating: Unrated
07/15/2008
I thought this was a wonderful meal, and did not take as long as I thought it would. (it looked a little daunting at first) I think the treat is good Herbes de Provence! I got mine at williams and sonomoa, and I like the flavor so much I have used it in several meals now.
Rating: Unrated
05/08/2008
My family (husband, two kids 5 and 7) loved this chicken. The salad dressing was okay, I think part of it was there needed to be more on the salad than I had originally put on it. I used whole wheat bread instead of white. Will definitely make it again.
Rating: Unrated
04/28/2008
I made this for dinner for the family last night and I was not too impressed with the chicken. It was o.k. but I was a bit disappointed in the flavor. I don't think I would make it again.
Rating: Unrated
04/21/2008
I used boneless, skinless thighs and prepared garlic and italian bread crumbs. I dipped chicken in breadcrumbs to coat and drizzled with olive oil before baking. Instead of making the salad dressing, I used light ranch dressing. This meal is a keeper. The next day for lunch, I sliced part of a thigh over some salad. Very good too.
Rating: Unrated
04/20/2008
Very good and will make again, but did reduce the amount of gralic by half. Still plenty enough. Next time I will flatten the chicken to increase the ratio of crust to chicken.
Rating: Unrated
04/17/2008
For those who found the chicken breasts to be too large, I used those from Omaha Steaks. (They have frequent sales on these). They are the perfec size and are skinless also.
Rating: Unrated
04/11/2008
This was absolutely delicious! I made my own herb mixture from those listed at the top and it worked out just fine. Three slices of white bread was exactly what was needed to make the crust. I cooked in stages as my husband likes thighs, which take longer than the breasts. I just added the breasts after the thighs had been in for a while. Both the skinless, boneless breasts and the skin-on, bone-in thighs turned out moist and great tasting. This will go in my recipe book for future reference.
Rating: Unrated
04/09/2008
I used boneless skinless breasts and multigrain bread--it's just what I had on hand--and it turned out great. I might try adding more herbs to the bread crumbs next time, and maybe more pepper to the chicken? The chicken was very rich, which I didn't realize beforehand. All you really need is a light salad with this dish, don't bother making an extra side!
Rating: Unrated
04/09/2008
I used boneless skinless breasts and multigrain bread--it's just what I had on hand--and it turned out great. I might try adding more herbs to the bread crumbs next time, and maybe more pepper to the chicken? The chicken was very rich, which I didn't realize beforehand. All you really need is a light salad with this dish, don't bother making an extra side!
Rating: Unrated
04/09/2008
I thought the chicken was very moist, but the thick chicken breasts did not have enough flavor. I think I would salt the breasts before applying the topping. I may try this recipe in the future with boneless chicken breasts. I used day old rosemary French bread rather than slices of white bread, and the bread crumb mixture was tasty.
Rating: Unrated
04/07/2008
The best part of the meal was the spinach salad. It was delicious! The chichen was very good. My problem was the the breasts I bought were to thick so the seasonings did not go deep inside of the meat. Next time I will put small cuts across the top of the breasts and add the seasoned bread crumbs inside the cuts for more flavor. And add asparagus.
Rating: Unrated
04/04/2008
You could just buy breadcrumbs instead--that way you don't need any of the items. Breadcrumbs should be available in the bakery section of all supermarkets.
Rating: Unrated
04/04/2008
You could just buy breadcrumbs instead--that way you don't need any of the items. Breadcrumbs should be available in the bakery section of all supermarkets.
Rating: Unrated
04/04/2008
The breadcrumb coating never browned. When the chicken was finished, it was still mushy. They didn't stick well when coating the chicken so luckily I used prepared breadcrumbs on the second half of the chicken (I had doubled the batch) because I could tell something was wrong. A lot of work for mushy breadcrumbs.
Rating: Unrated
04/04/2008
The breadcrumb coating never browned. When the chicken was finished, it was still mushy. They didn't stick well when coating the chicken so luckily I used prepared breadcrumbs on the second half of the chicken (I had doubled the batch) because I could tell something was wrong. A lot of work for mushy breadcrumbs.
Rating: Unrated
04/04/2008
I don't have a food processor. I do have one of those small electric choppers (the ones that look like tiny food processors), and I have a blender. Can someone tell me what would work best for the step calling for a food processor? Thanks!
Rating: Unrated
04/04/2008
Herbes de Provence is a mixture and should be available in the spice section of your supermarket.
Rating: Unrated
04/04/2008
Where do I find herbes de Provence?
Rating: Unrated
04/03/2008
although the prep time is off, it is still a fast meal. be sure to prep the chicken the night before to make things go faster. i used no honey in the marinade, and 1 tbs in the dressing. it came out just fine. "report as inappropriate" means that a message will be sent to whomever monitors comments indicating that the comment in question is unsuitable in this environment
Rating: Unrated
04/03/2008
What does "Report as Inappropriate " mean?
Rating: Unrated
04/03/2008
please could we have calory and nutritional content?
Rating: Unrated
04/03/2008
please could we have calory and nutritional content?
Rating: Unrated
04/03/2008
please could we have calory and nutritional content?
Rating: Unrated
04/03/2008
please could we have calory and nutritional content?
Rating: Unrated
04/03/2008
what are the calorie count for these things
Rating: Unrated
04/03/2008
I have actually made this before, but it was one of Martha's old recipes - I like to soak the chicken overnight and dredge the chicken through the bread crumbs. In the old days Martha had us fry up the chicken, it was wonderful. I have yet to bake it - I will be trying the baking method this weekend.
Rating: Unrated
04/02/2008
Has anyone tried this with less honey>?
Rating: Unrated
04/02/2008
I'm afraid you'll be disappointed making this with the dried store bought bread crumbs. I've done that ing the past, and the d dish was nowhere near as good as when I use fresh bread crumbs. As for using whole wheat, they might taste pretty good, but you could also buy a couple of white dinner rolls to make the crumbs. They work just as good as slice white bread. I've even used leftover hamburger and hotdog buns to make my fresh bread crumbs. Waste not, want not. Mom Linda
Rating: Unrated
04/02/2008
I think I'll try this for dinner today, but I'm going to go with store bought breadcrumbs and just add the spices to that. Don't want to reinvent the wheel when I don't have to.
Rating: Unrated
04/02/2008
I never buy white bread and would hate to get a whole loaf just to have 3 slices for this recipe. Has anyone tried it with whole wheat bread?
Rating: Unrated
04/02/2008
I believe the oil is added into the salad dressing.
Rating: Unrated
04/01/2008
Easy to miss but I see the olive oil is added with the bread and herbs to the food processor when making the crumbs.
Rating: Unrated
04/01/2008
Yes. See Step #3.
Rating: Unrated
04/01/2008
Did I miss something? What is the olive oil used for?
Rating: Unrated
04/01/2008
The prep time/total time listed is totally wrong. If it bakes for 40 minutes alone, how can the "total time" also be 40 minutes?? Come on, editors. All the steps prior to putting the chicken in the oven would take about 10 to 20 minutes. Then it bakes for 40 minutes. Time should be taken into account for marinating, too. So the chicken alone takes 1 hour (not counting any marination beforehand). To speed up dinner a little, the salad and dressing should be made while the chicken is baking.
Rating: Unrated
04/01/2008
this easily becomes a weeknight dinner if you throw the chicken in the mariande either the night before or early in the mroning before heading to work. You could also make the breadcrumb mixture ahead - just continue with step 4 when ready to cook the chicken...
Rating: Unrated
04/01/2008
Total prep time 40 minutes? NOT. If it needs to marinate for two hours up to a day, that time should be included. Do not make it seem like this is a weekday meal!
Rating: Unrated
01/25/2008
THIS CHICKEN IS THE BEST MY FAMILY LOVES IT. HAS DELICIOUS FLAVOR THIS IS TRULY FINGER LICKIN GOOD. BUTTERMILK SALAD DRESSING HAS BECOME A FAVORITE ALONG WITH BLUE CHEESE DRESSING. THANKS
Rating: Unrated
12/24/2007
Soaking the chicken in the buttermilk marinade really makes a difference! IT keeps the chicken (i used boneless breasts) very moist. I love that you use the buttermilk for the salad dressing too because what else would you do with leftover buttermilk? Can't beat this for an easy dinner.