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BUTTERMILK BAKED CHICKEN Recipe

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This recipe for BUTTERMILK BAKED CHICKEN, by , is from EVERYDAYCOOKINM FOR EVERYDAY PEOPLE., one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lester Sprague
Added: Monday, June 18, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 boneless, skinless chicken breasts
1 c. buttermilk (may use low-fat)
1 c. dry bread crumbs
1/2 c. grated Parmesan
1/2 t. kosher salt
1/4 t. black pepper
4 T. olive oil

Directions:
Directions:
Preheat oven to 400 degrees. RInse the chicken and pat it dry with paper towels. Place it in a glass baking dish or a large resealable plastic bag. Add the buttermilk. Cover and refrigerate for at least 1 hour and up to 4 hours. Place the bread crumbs, Parmesan, salt, and pepper on a plate. Working with 1 piece of chicken at a time, shake it to remove any excess buttermilk and dredge it in the bread-crumb mixture, turning to coat both sides.
Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add half the chicken. Cook until golden, about 3 minutes per side. Transfer to a baking sheet. Wipe out skillet. Repeat with the remaining oil and chicken. Bake until cooked through, about 10 minutes.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
4 hrs
Personal Notes:
Personal Notes:
Tip: If you (or the kids) prefer a higher proportion of bread-crumb coating to meat, use chicken tenders in place of chicken breasts.

 

 

 

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