Buttermilk chicken

Photo by Valerie F.
Adapted from marthastewart.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from marthastewart.com

Ingredients

  • INGREDIENTS

  • Vegetable oil, for baking sheet

  • 8

    slices white bread

  • 1

    cup buttermilk

  • 1

    teaspoon hot-pepper sauce

  • 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

Directions

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

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