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

Joyce, Kitchen Flavours.