Buttermilk Chicken with Cucumber-Celery Salad

By cheeserohan

Ingredients

• 2 cups buttermilk
• 1 whole chiken (3 1/2 pounds), cut into 10 peices and skin removed
• 5 slices white bread
• 2 Tablespoons plus 2 teaspoons olive oil
• 1 English Cucumber, halved and thinly sliced
• 1 shallot, halved and thinly sliced
• 2 celery stalks, thinly sliced, plus 1/4 cup celery leaves
• 2 teaspoons red-wine vinegar

Details

Servings 4

Preparation

Step 1

1. Put buttermilk in a bowl. Add chicken from whole chicken; stir to coat. Marinate 30 minutes (or up to 8 hours).

2. Preheat oven to 450F. In a food processor, pulse bread until fine crumbs form, 30 secondes. Transfer to a rimmed baking sheet; bake until golden brown, 7 minutes. Transfer breadcrumbs to a bowl and toss with 2 Tablespoons oil.

3. Set a wire rack in baking sheet. Remove chicken from marinade, shaking off as much liquid as possible, and coat with breadcrumbs. Place on rack. Bake until chicken is cooked through and golden brown 45 to 50 minutes, rotating sheet halfway through (tent chicken with foil if overbrowning).

4. Meanwhile, in a bowl, combine cucmber, shallot, celery and leaves, vinegar, and 2 teaspoons oil.