Main Dishes
Buttermilk Baked Chicken
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Ingredients
Vegetable oil, for baking sheet
8 slices white bread
1 cup Lehigh Valley Dairies Buttermilk
1 tsp. hot pepper sauce
Salt & Pepper
¾ cup grated Parmesan cheese (2 ½ oz)
1 tsp. dried thyme
4 lbs. chicken parts (preferably legs, thighs, and wings), well rinsed and patted dry
Directions
Preheat oven to 400ºF. Generously rub a baking sheet with oil. In a food processor, pulse bread until it turns into course crumbs.
In a large bowl, stir together Lehigh Valley Dairies Buttermilk, hot pepper sauce, ¾ tsp. salt, and ½ tsp. of pepper. In a separate bowl, mix breadcrumbs, Parmesan cheese, thyme, and 1/8 tsp. 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.
Bake until chicken is golden brown; about 35 minutes.
Note: Leave enough space between the chicken pieces so that they crisp evenly all the way around.
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