BAKED BUTTERMILK CHICKEN

facebook share image   twitter share image   pinterest share image   E-Mail share image



Baked Buttermilk Chicken image

Buttermilk keeps baked chicken tender; a coating of cornflakes makes each piece as crispy as fried chicken, but with less fat.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 11

Olive-oil cooking spray
4 chicken drumsticks (about 1 pound), skins removed
2 whole boneless, skinless chicken breasts (about 1 3/4 pounds), halved
2 1/2 cups low-fat buttermilk
4 cups cornflakes, finely crushed
3/4 teaspoon Old Bay seasoning
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/4 teaspoon cayenne pepper
Lemon wedges (optional)
Flat-leaf parsley sprig (optional)

Steps:

  • Preheat oven to 400 degrees. Generously coat a rimmed baking sheet with cooking spray; set aside. Rinse chicken, and pat dry. Transfer to a medium bowl. Pour buttermilk over chicken. Cover, and let marinate 1 hour in refrigerator.
  • Toss cornflakes, Old Bay, thyme, basil, and cayenne in a large bowl. Remove 1 piece of chicken at a time from buttermilk, letting excess drip back into bowl, and dredge in cornflake mixture.
  • Transfer pieces to oiled baking sheet; lightly coat each one with cooking spray. Bake, turning pieces halfway through, until crisp and cooked through, about 40 minutes. Transfer to a platter; garnish with lemon wedges and parsley, if desired.

Nutrition Facts : Calories 362 g, Cholesterol 119 g, Fat 5 g, Fiber 1 g, Protein 46 g, Sodium 586 g

There are no comments yet!