5 Videos | Photo: Buttermilk Baked Chicken Recipe
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
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.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 241 reviews
By shirley gerchman
on April 01, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This chicken satisfied my 'chicken picky' family. The crust was so tasty and the buttermilk did tenderize the chicken very nicely. I would definitely bake it again and I think it is a five star recipe.
By Wild Willy in t...
N Charleston, SC
on January 11, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Thank you Neely's again. This is a great recipe. Made this for dinner last night. It was a delightful hit. So moist, flavorful and crisp. As close to fried chicken as you will get without the mess and fat calories. It has already been added to the permanent menu for us, and have shared it with family, neighbors and friends. A few changes: 1. Used 1/3 C hot sauce (Frank's Red Hot 2. Used dry cultured buttermilk (I always have some in the fridge 3. I infused the marinade into the chicken (15 Min. 4. Turned 1/2 way and also moved it to the broiler for a few minutes on each side.
By williamwhitejr
Miami, Fl
on January 05, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I really enjoyed this recipie. Have made it several times due to repeat request. :
Read all 241 reviews