Saturday, August 15, 2009

Buttermilk Baked Chicken

Another hit from Stephanie's Kitchen. This was fabulous! And I don't even like fried chicken. Technically it's baked but you wouldn't know it.

Vegetable oil, for baking sheet
8 slices white bread
1 c. buttermilk
1 tsp. hot-pepper sauce
Coarse salt & pepper
¾ c. grated parmesan cheese
1 tsp. dried thyme (used parsley, onion powder and garlic powder)
4 lbs. chicken parts (legs, wings, thighs), rinsed and patted dry

Preheat oven to 400˚ F. Generously rub a baking sheet with oil. In a food processor, pulse the bread until it turns into coarse crumbs. In a large bowl, stir together the buttermilk, hot-pepper sauce, ¾ tsp. salt and ½ tsp. pepper. Place the chicken in the buttermilk mixture, cover and refrigerate for a few hours. Meanwhile, combine breadcrumbs, parmesan cheese, thyme and 1/8 tsp. pepper. Remove chicken from fridge and turn in buttermilk mixture to coat evenly. Working with one piece at a time, remove chicken from the liquid, letting the excess drip back into the bowl; dredge in breadcrumb mixture, turning to coat evenly. Place the coated chicken pieces on the prepared baking sheet. Leave enough space between the chicken pieces so that they crisp evenly all the way around. Bake until the chicken is golden brown, about 35- 40 minutes.

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