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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Buttermilk Oven Fried Chicken Recipe

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This recipe for Buttermilk Oven Fried Chicken is from My Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 boneless chicken breast halves
¾ cup buttermilk
½ 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
¼ teaspoon pepper


Breading:
1 cup plain dry breadcrumbs
¼ cup flour
¼ cup freshly grated Parmesan cheese
2 teaspoons dried thyme
½ teaspoon paprika
1/8 teaspoon cayenne pepper
3 tablespoons unsalted butter, melted
Directions:
Directions:
Trim chicken and pound between two sheets of plastic wrap to an even ½-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 425°F. 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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