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Buttlermilk Baked "fried" Chicken Recipe

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This recipe for Buttlermilk Baked "fried" Chicken, by , is from The George Bixby Memorial Library Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Paula Hunter
Added: Wednesday, May 13, 2009


Vegetable oil, for baking sheet
8 slices white bread (or of a loaf of French bread)
1 cup buttermilk
1-2 teaspoon hot-pepper sauce (or more if you like)
Salt and pepper
cup grated Parmesan cheese (2 ounces)
1 teaspoon dried thyme
4 pounds chicken parts (legs, thighs, breasts, and wings), rinsed and patted dry

Preheat oven to 400.

Generously rub a baking sheet with oil.

In a food processor, pulse bread until it turns into coarse crumbs.

In a large bowl, stir together buttermilk, hot-pepper sauce, teaspoon salt, and 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.

Bake until chicken is golden brown, about 45 minutes.

Personal Notes:
Personal Notes:
Leave enough space between the chicken pieces so that they crisp evenly all the way around.




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