buttermilk baked chicken

buttermilk baked chicken with roasted zucchini

I love fried chicken. I love fried chicken with buttermilk biscuits. Unfortunately I don’t like the “working off the extra calories part” and the “I am feeling guilty now because I just ate 2 pieces of deep fried chicken” feeling.

This recipe from Martha Stewart bakes the chicken and produces a nice crust. It’s not as juicy or crispy as the deep-fried variety, but the flavor is nice and you don’t feel so guilty afterwards. I served them with some buttermilk biscuits (not pictured) and roast zucchini. Having a bottle of Tabasco sauce on hand also helps.

I found that the recipe produces a LOT of the crumb mixture so the HTB and I basically had buttermilk chicken for 4 meals (almost in a row). You can also tweak the crumb mixture to suit your taste buds. I marinated the chicken in the buttermilk for at least 2 hours before coating with crumbs and baking. Before marination, I sprinkled some salt over the chicken. The HTB had mentioned that the chicken was a little bland for the first batch we made. Salting the chicken before marination helps.

Buttermilk Chicken

(Recipe taken from here)

According to Martha, this serves 4.

Ingredients:

  • Vegetable oil, for baking sheet
  • 8 slices white bread (we just used store-bought because we don’t have a food processor yet)
  • 1 cup buttermilk
  • 1 teaspoon hot-pepper sauce (we used cayenne powder)
  • Salt and pepper
  • 3/4 cup grated Parmesan cheese (2 1/2 ounces)
  • 1 teaspoon dried thyme
  • 4 pounds chicken parts (preferably legs, thighs, and wings), rinsed and patted dry

Method:

  1. Preheat oven to 400°F. Generously rub a baking sheet with oil. In a food processor, pulse bread until it turns into coarse crumbs.
  2. 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.
  3. 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.
  4. Bake until chicken is golden brown, about 35 minutes.

*Note: I marinated the chicken in the buttermilk mixture for at least 2 hours. We also baked the chicken on a rack, and discovered, it doesn’t make a difference…

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