Crunchy Buttermilk Baked Chicken

Given the name, shouldn't the buttermilk lend its trademark tang?

Crunchy Buttermilk Baked Chicken

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  • Prep Time


  • Total Time


  • Servings



  • 2

    cups buttermilk

  • ¼

    cup sour cream

  • 1

    (1 ounce) envelope ranch seasoning mix

  • 1

    Tablespoon salt

  • 3

    pounds chicken, skin and excess fat removed

  • 5

    slices hearty white sandwich bread, torn into pieces


1. Brine Chicken- Adust oven racks to lowest and middle positions and heat oven to 450 degrees. Whisk buttermilk, sour cream, 2 tablespoons ranch seasoning mix and salt in large bowl until salt dissolves. Add chicken and toss to coat. Refrigerate, covered, 30 minutes or up to 1 hour. 2. Make Coating- Meanwhile, pulse bread and remaining ranch seasoning mix in food processor until finely ground. Bake bread crumbs on rimmed baking sheet on middle rack, stirring occasionally, until light golden, about 5 minutes. Transfer to shallow dish. 3. Coat Chicken- Line rimmed baking sheet with foil and spray lightly with cooking spray. Remove chicken from bowl (allowing excess brine to drip back into bowl) and dredge in bread crumbs, pressing to adhere. Transfer coated checken to prpared baking sheet and spray lightly with cooking spray. 4. Bake Chicken- Bake on lowest rack until bottom of chicken is golden brown, about 10 minutes. Move baking sheet to middle rack and reduce oven temperature to 400 degrees. Bake until chicken is golden brown and white meat registers 160 degrees, 20 to 25 minutes. Serve.


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