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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Crunchy Buttermilk Baked Chicken Recipe

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This recipe for Crunchy Buttermilk Baked Chicken is from Collection of Recipes , 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:  
2 cups buttermilk
¼ cup sour cream
1 (1-ounce) envelope ranch seasoning mix
1 tablespoon salt
3 pounds bone-in chicken pieces (skin and excess fat removed)
5 slices hearty white sandwich bread
Directions:
Directions:
Brine the chicken: Whisk buttermilk, sour cream, 2 tablespoons of ranch seasoning mix, and salt in a large bowl until salt dissolves. Add chicken and toss to coast. Refrigerate, covered, 30 minutes or up to 1 hour.
Heat oven to 450º
Make coating: Pulse bread and remaining ranch seasoning in food processor until finely ground. Bake bread crumbs on rimmed baking sheet on middle rack, stirring occasionally, until light golden, about 5 minutes. Transfer to shallow dish.
Coat chicken: Line rimmed baking sheet with foil and spray lightly with cooking spray. Remove chicken from bowl and dredge in bread crumbs, pressing to adhere. Transfer coated chicken to prepared baking sheet and spray lightly with cooking spray.
Bake chicken: Bake on lowest rack until bottom of chicken is golden brown, about 10 minutes. Move baking sheet to middle rack and reduce oven temperature to 400º. Bake until chicken is golden brown and white meat registers 160º (or dark meat registers 175º). 20-25 minutes. Serve
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
1 hour and 20 minutes
Personal Notes:
Personal Notes:
This crunchy flavorful chicken is the best baked in the oven chicken that I've ever tried. Give it a try!

 

 

 

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