Butermilk baked chicken, with roasted vegetable.



This  is a very good and quick recipe for baked chicken. You can use breast stripes, but legs and thighs, bones -in are preferable choice, they remain moist, and are very tasty.



Serves 4.
  • Vegetable oil, for baking sheet
  • 8 slices white bread (for home made if not, 1 cup breadcrumb/panko)
  • 1 cup buttermilk (or milk)
  • 1 teaspoon hot-pepper sauce
  • Salt and pepper
  • 3/4 cup grated Parmesan cheese (2 1/2 ounces)
  • 1 teaspoon dried thyme
  • 4 pounds chicken parts (preferably legs, thighs, and wings), rinsed and patted dry




Preheat oven to 400 degrees. 

Generously rub a baking sheet with oil. 

 In a food processor, pulse bread until it turns into home made coarse crumbs. You can use panko, or breadcrumbs, one cup.

In a large bowl, stir together buttermilk, hot-pepper sauce, 3/4 teaspoon salt, and 1/2 teaspoon pepper. In a separate bowl, mix breadcrumbs, Parmesan, thyme, and 1/8 teaspoon pepper. 

Place the chicken in the buttermilk mixture, turning to coat evenly. Working with one piece at a time, remove chicken from liquid, letting excess drip back into bowl; dredge in the breadcrumb mixture, turning to coat evenly. Place coated chicken pieces on prepared baking sheet. 

My NOTE: Quick spry chicken with olive oil spry, on both sides, before you put in oven. This is an important step because oil will increase a lot of temp effect on chicken, during baking time. Remember, a oil burn, on skin is by far more damaging than a boiling water burn!

Bake until chicken is golden brown, about 35 minutes. About 30 minutes for breast strips.



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