0 Picture
Ingredients
- CHICKEN
- 2 cups buttermilk
- 2 TBS honey
- 1/2 tsp dried oregano
- 1/4 tsp cayenne pepper
- 8 pieces chicken
- 1 cup dried bread crumbs
- 1/3 cup chopped parsley
- 2 TBS grated Parmesan cheese
- 1/4 tsp salt
- 3 TBS olive oil or vegetable oil
- SAUCES
- Apricot-Lemon Sauce (STIR)
- 1/2 cup apricot jam
- 1/4 cup fresh lemon juice
- 2 TBS honey
- 3/4 tsp ground ginger
- 1/4 tsp salt
- Chipotle-Ketchup Sauce (Small food processor)
- 1 cup ketchup
- 2 chipolte chilies in adobo sauce
- 4 tsp fresh lime juice
- Creamy Blue Cheese Sauce (Mash with Fork)
- 3/4 cup crumble blue cheese
- 3/4 cup buttermilk
- 3/4 tsp Worcestershire sauce
- 1/2 tsp red hot pepper sauce
Details
Servings 4
Preparation time 10mins
Cooking time 50mins
Preparation
Step 1
In large bowl, stir together buttermilk, honey, oregano, and cayenne pepper. Add chicken, cover, and refrigerate for at least 1 hour- up to 8 hours.
Make dipping sauce of choice. Refrigerate.
Preheat oven to 350.
In shallow bowl, stir together bread crumbs, parsley, Parmesan cheese and salt.
Dredge chicken in crumb mixture, shaking off excess.
Transfer ot jell-roll pan and drizzle oil over top.
Bake chicken, without turning for 30 minutes.
Check breasts for doneness and remove if cooked.
Continue baking dark meat pieces about 10 minutes longer.
Serve with dipping sauce.
Review this recipe