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Buttermilk Baked Chicken with Spinach Salad

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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.

Source: Everyday Food, September 2006
Total Time Prep Servings

Ingredients

Directions

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.

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Reviews

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How would you rate this recipe?
25
  • MS12183335
    28 JAN, 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.
    Reply
  • blondiedagyaho
    8 DEC, 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.
    Reply
  • headlessbubble
    20 FEB, 2010
    worst chicken ever. I hated this recipe
    Reply
  • netboyd
    11 MAR, 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!
    Reply
  • magaleena
    5 MAR, 2009
    This was yummy! I used boneless, skinless chicken breasts and everyone loved it!!
    Reply
  • tpankey
    5 AUG, 2008
    I make this with skinless, boneless chicken breasts. A tastier, healther chicken strips. The whole family likes it.
    Reply
  • timdebthomas
    15 JUL, 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.
    Reply
  • bigeyeblue
    8 MAY, 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.
    Reply
  • ddangerfield1
    28 APR, 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.
    Reply
  • ckvennie
    21 APR, 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.
    Reply

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