Baked Buttermilk Chicken

Name: Baked Buttermilk Chicken
Ingredients: Olive-oil cooking spray; 4 chicken drumsticks (about 1 pound), skins removed; 2 whole boneless, skinless chicken breasts (about 1 ¾ pounds), halved; 2.5 cups low-fat buttermilk; 4 cups cornflakes, finely crushed; 0.75 teaspoon Old Bay seasoning; 0.5 teaspoon dried thyme; 0.5 teaspoon dried basil; 0.25 teaspoon cayenne pepper; Lemon wedges (optional); Flat-leaf parsley sprig (optional)

3.1

(126)

3 Reviews

By

Martha Stewart Editors

Updated on May 16, 2017

Servings:

4

Buttermilk keeps baked chicken tender; a coating of cornflakes makes each piece as crispy as fried chicken, but with less fat.

Ingredients

Olive-oil cooking spray
4 chicken drumsticks (about 1 pound), skins removed
2 whole boneless, skinless chicken breasts (about 1 ¾ pounds), halved
2 ½ cups low-fat buttermilk

For the Coating

4 cups cornflakes, finely crushed
¾ teaspoon Old Bay seasoning
½ teaspoon dried thyme
½ teaspoon dried basil
¼ teaspoon cayenne pepper

For the Garnish

Lemon wedges (optional)
Flat-leaf parsley sprig (optional)

Directions

Preheat oven to 400 degrees. Generously coat a rimmed baking sheet with cooking spray; set aside. Rinse chicken, and pat dry. Transfer to a medium bowl. Pour buttermilk over chicken. Cover, and let marinate 1 hour in refrigerator.
Toss cornflakes, Old Bay, thyme, basil, and cayenne in a large bowl. Remove 1 piece of chicken at a time from buttermilk, letting excess drip back into bowl, and dredge in cornflake mixture.
Transfer pieces to oiled baking sheet; lightly coat each one with cooking spray. Bake, turning pieces halfway through, until crisp and cooked through, about 40 minutes. Transfer to a platter; garnish with lemon wedges and parsley, if desired.