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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Buttlermilk Baked "fried" Chicken Recipe

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This recipe for Buttlermilk Baked "fried" Chicken is from The George Bixby Memorial Library Cookbook Project, 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:  
Vegetable oil, for baking sheet
8 slices white bread (or ½ of a loaf of French bread)
1 cup buttermilk
1-2 teaspoon hot-pepper sauce (or more if you like)
Salt and pepper
¾ cup grated Parmesan cheese (2 ½ ounces)
1 teaspoon dried thyme
4 pounds chicken parts (legs, thighs, breasts, and wings), rinsed and patted dry
Directions:
Directions:
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, ¾ teaspoon salt, and ½ 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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