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Buttermilk Baked Chicken

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READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • vegetable oil, for baking sheet
  • 8 slices white bread
  • 1 cup buttermilk
  • 1 teaspoon hot pepper sauce
  • salt and pepper
  • 34 cup grated parmesan cheese (2 1/2 ounces)
  • 1 teaspoon dried thyme
  • 4 lbs chicken parts, rinsed and patted dry (preferably legs, thighs, and wings)

Directions

  1. Preheat oven to 400°. Generously rub a baking sheet with oil. In a food processor, pulse bread until it turns into coarse crumbs.
  2. In a large bowl, stir together buttermilk, hot-pepper sauce, ¾ teaspoon salt, and ½ teaspoon pepper. In a separate bowl, mix breadcrumbs, Parmesan, thyme, and 1/8 teaspoon pepper.
  3. 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.
  4. Bake until chicken is golden brown, about 35 minutes.
  5. Note: Leave enough space between the chicken pieces so that they crisp evenly all the way around.

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