Buttermilk Baked Chicken

1.INGREDIENTS

-Vegetable oil, for baking sheet
-8 slices white bread
-1 cup buttermilk
-1 teaspoon hot-pepper sauce
-Salt and pepper
-3/4 cup grated Parmesan cheese
-1 teaspoon dried thyme
-4 pounds chicken parts (preferably legs, thighs, and wings), rinsed and patted dry

NUTRITION INFORMATION

Calories: 1047 kcal
Carbohydrates: 36 g
Dietary Fiber: 1 g
Fat: 55 g
Protein: 95 g
Sugars: 5 g

2.COOKING DIRECTIONS

-Preheat oven to 400 degrees F. 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, 3/4 teaspoon salt, and 1/2 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 35 minutes.

Yield: 4 servings

Related posts:

1. Buttermilk Cake with Strawberries
2. Loaded Twice-Baked Potatoes
3. Baked Potato Strips
4. Fiesta Chicken Salad
5. Fancy Baked Potatoes

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Posted by Sandy Bloom on Apr 29 2008. Filed under Recipes. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry