Sunday, July 10, 2011

Buttermilk Baked Chicken on the Food Network

Buttermilk Baked Chicken on the Food Network

picture credit from Food

I made this chicken last night, it was delicious!! I highly recommend it. It is fast and easy (of course, you're supposed to marinate the chicken beforehand for as long as possible, but throwing it into a bowl to marinate takes literally 5 minutes. I marinated it for only 2 hours, even though the recipe says at least 3, and up to 12, and it was delicious. Probably the more hours, the better, but I didn't plan ahead! ) :)

It tastes like 'fried' chicken, but it is BAKED, and there are also other ways to make it healthier version of that fried chicken you crave!

My changes:

I used reduced fat buttermilk, and I used Sriracha hot sauce (asian style spicy sauce) to give it a kick, instead of usual tabasco. It was delicious! I also added dried tarragon and dried oregano to the breadcrumbs, and fresh rosemary and fresh thyme to the marinade).


  • 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 (I used PANKO breadcrumbs, deliciious!)
  • 3/4 cup grated Parmesan cheese
  • 2 teaspoons chopped fresh thyme


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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