BUTTERMILK OVEN FRIED CHICKEN (MARTHA STEWART) RECIPE - (1/5)

Buttermilk Oven Fried Chicken (Martha Stewart) Recipe - (1/5) image

Provided by Michelle1225

Number Of Ingredients 5

1 fresh chicken in pieces skinless, (use thawed boneless chicken breasts, chicken tenders or bone in parts)
1 cup Low-fat Buttermilk
1 or 2 Garlic Cloves, minced
salt and pepper
breadcrumbs Panko or Italian

Steps:

Using a paper towel to grip, remove skin from chicken (or save time and buy the boneless, skinless type). In a gallon plastic bag with zip seal toss chicken with buttermilk and garlic. Add salt and pepper if you wish. Marinate at room temperature for 30 minutes or refigerate up to 12 hours. Preheat oven to 425 degrees. Put some breadcrumbs into a shallow dish. Working with one piece at a time, lift chicken from buttermilk (letting excess drip off) and dredge in breadcrumbs, pressing firmly to adhere. Transfer a baking sheet with a rack on top. Bake, without turning, until cooked through, 30 to 40 minutes. Tentiing with foil if browning too quickly.