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Buttermilk Oven Fried Chicken Recipe

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This recipe for Buttermilk Oven Fried Chicken, by , is from My Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lisa Kahle
Added: Thursday, September 13, 2007


4 boneless chicken breast halves
cup buttermilk
cup sliced onion
1 clove garlic, minced
2 tablespoons vegetable oil
1 tablespoon hot pepper sauce
1 tablespoon Dijon mustard
1 teaspoon dried thyme
1 teaspoon salt
teaspoon pepper

1 cup plain dry breadcrumbs
cup flour
cup freshly grated Parmesan cheese
2 teaspoons dried thyme
teaspoon paprika
1/8 teaspoon cayenne pepper
3 tablespoons unsalted butter, melted

Trim chicken and pound between two sheets of plastic wrap to an even -inch thickness. Combine buttermilk, onion, garlic, oil, hot pepper sauce, mustard, dried thyme, salt, and pepper in a medium bowl. Add the chicken breasts to totally cover. Cover and refrigerate at least 3 hours and up to 1 day, turning chicken occasionally.

Preheat oven to 425F. For the breading, combine the breadcrumbs, flour, cheese, thyme, paprika, and cayenne pepper in a pie plate. Set a rack on a foil-lined baking sheet. Remove chicken from buttermilk and dredge in the breadcrumbs, turning and coating well. Place chicken on the rack and refrigerate for 1 hour to set the crust. Drizzle chicken with melted butter and bake on the rack for 20 to 25 minutes or until cooked through and golden.




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