Buttermilk Baked Chicken

 Buttermilk Baked Chicken
 When I baked this, my son and family just loved it.
My son was so crazy with it until he himself cooked it
continuously for few weeks since he wanted more protein.  
I adapted this recipe from Sarah Carey from Martha Stewart.

 4 pounds Chicken (rinsed and patted dry) (4 pieces)
8 slices of White Bread (3 slices)
1 cup Buttermilk (1/2 cup)
1 tsp Hot Pepper Sauce (omitted)
Salt and Pepper (1/2 tsp Salt x 2 & 1 tsp Black Pepper x 2)
3/4 (2 1/2 oz) cup grated Parmesan Cheese (omitted)
1 tsp dried thyme (omitted)
Vegetable Oil, for baking sheet (omitted)

*Note (red colour is my modification)

Before you start your preparation, heat oven to 400 Degree.
Rub baking sheet with oil (omitted).
Rub chicken with Black Pepper and Salt.

Pour Buttermilk and more Pepper since I do not have Hot Pepper Sauce.
Mix until well combined.

Let it marinate for 30 minutes.

Pulse White Bread in food processor until coarse crumbs.

Mix the bread crumbs with the balance of the Pepper and Salt.
Mix until well.

Remove chicken from the Buttermilk mixture, letting excess drip dry
back into the container and place chicken in the bread crumbs.

Turning to coat evenly. 

Place coated chicken evenly in an oiled baking dish.

Bake for 35 minutes until cooked and golden brown.
After 20 minutes, turn over the chicken and cook further.

Verdict .......outside crispy and inside soft and tender.
Hmmm, will be even more delicious if we eat with 
fried wedges and salad.  Best in the world.

I am submitting this post to Cook Your Books #13 hosted by


Jozelyn Ng said…
I am just thinking how to use buttermilk beside baking cake, now I knew I could use it to bake chicken!
Your chicken looks really scrumptious! I would not mind getting my hands dirty for this! Looks really good!
Thanks for linking with CYB!
I used to think that marinated meat coated with bread crumbs must be deep fried ... Could bake too. And the buttermilk for this tasty dish. Bookmarked this and thanks for sharing.

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