Buttermilk Baked Chicken

Total Time:
13 hr
Prep:
15 min
Inactive:
12 hr
Cook:
45 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 2 cups buttermilk
  • Juice of 1/2 lemon
  • 1 tablespoon hot sauce
  • 1/2 yellow onion, sliced
  • 5 sprigs fresh thyme
  • 3 cloves garlic, smashed
  • Kosher salt and freshly ground black pepper
  • 1 (3 pound) chicken cut into 8 pieces, rinsed and patted dry
  • 2 cups crushed corn flakes
  • 3/4 cup grated Parmesan cheese
  • 2 teaspoons chopped fresh thyme
Directions
Watch how to make this recipe.
  • Preheat the oven to 400 degrees F. Fit a sheet tray with a wire rack and spray with nonstick cooking spray.

  • Mix together buttermilk, lemon juice, hot sauce, onion, thyme, garlic, salt, and pepper to a large bowl. Add chicken and coat with mixture. Cover with plastic wrap and place in the refrigerator for 3 hours or up 12 hours.

  • Mix corn flakes, Parmesan cheese, and thyme together. Season with salt and pepper.

  • Remove chicken from the marinade, letting the excess drip off, and dredge through the corn flake-Parmesan mixture, pressing to help it adhere.

  • Place on the wire rack-fitted sheet tray and bake for 45 minutes until golden and crisp.

  • Cook's Note: Remove the skin to save calories. Soaking chicken in buttermilk leaves the chicken incredibly moist with a delicious flavor.


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    This recipe is featured in:

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