BUTTERMILK BAKED CHICKEN

Buttermilk Baked Chicken image

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

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Ingredients

2 c buttermilk
juice of 1/2 lemon
1/2 yellow onion, sliced
5 sprig(s) fresh thyme
3 clove garlic, smashed
kosher salt and freshly ground black pepper to your taste
1 tsp hot sauce - optional
1 3 pound chicken cut into 8 pieces, skin removed, rinsed an patted dry.
2 c cornflakes, crushed
3/4 c grated parmesan cheese
2 tsp fresh thyme, chopped

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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