BUTTERMILK BAKED CHICKEN
Two of my favorite things; chicken and buttermilk! This is a wonderful baked method and it "eats" like fried. Removing the skin saves calories and we all can stand to lose a few of those. My family loves it and I serve frequently. Enjoy!
Provided by Patty Ward
Categories Chicken
Time 4h
Number Of Ingredients 11
Steps:
- 1. Mix together buttermilk, lemon juice, hot sauce (opt),onion thyme, garlic, salt and pepper in a large bowl. Add chicken and coat with mixture. Cover with plastic wrap and place in refrigerator for 3 hours or up to 12 hours (opt).
- 2. After soaking chicken for 3 hours: Pre-heat the oven to 400 degrees. F. Fit a sheet tray with a wire rack and spray the non-stick cooking spray. Remove chicken from the marinade, letting the excess drip off. Mix corn flakes, parmesan cheese and thyme. Season with salt and pepper.
- 3. Dredge the chicken through the cornflake-parmesan mixture pressing to help it adhere. Place on the wire rack-fitted sheet tray and bake for 45 minutes until golden and crisp
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