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Buttermilk Baked Chicken

Served with Carrot-Cumin Slaw (recipe below) or potato salad, this chicken dinner is perfect picnic fare. Leftover chicken makes a great lunch the next day.

Recipe information

  • Yield

    Serves 4

Ingredients

Vegetable oil, for baking sheet
8 slices white bread
1 cup buttermilk
1 teaspoon hot-pepper sauce
Coarse salt and fresh ground pepper
3/4 cup grated Parmesan cheese (2 1/2 ounces)
1 teaspoon dried thyme
4 pounds chicken parts (preferably legs, thighs, and wings), rinsed and patted dry

Carrot-cumin Slaw

1/4 head green cabbage, shredded
3 carrots, coarsely grated
1 jalapeño chile, seeded and minced
1/4 cup canola oil
2 tablespoons fresh lime (or lemon) juice
3 tablespoons chopped fresh cilantro or parsley
1/2 teaspoon ground cumin
Coarse salt and fresh ground pepper
(serves 4)

Preparation

  1. Step 1

    Preheat the oven to 400°F. Generously rub a baking sheet with oil. In a food processor, pulse the bread until it turns into coarse crumbs.

    Step 2

    In a large bowl, stir together the buttermilk, hot-pepper sauce, 3/4 teaspoon salt, and 1/2 teaspoon pepper. In a separate bowl, mix the breadcrumbs, Parmesan, thyme, and 1/8 teaspoon pepper.

    Step 3

    Place the chicken in the buttermilk mixture, turning to coat evenly. Working with one piece at a time, remove the chicken from the liquid, letting the excess drip back into the bowl; dredge in the breadcrumb mixture, turning to coat evenly. Place the coated chicken pieces on the prepared baking sheet. Leave enough space between the chicken pieces so that they crisp evenly all the way around.

    Step 4

    Bake until the chicken is golden brown, about 35 minutes.

  2. Carrot-cumin Slaw

    Step 5

    In a large bowl, combine the cabbage, carrots, and jalapeño. Drizzle the mixture with the canola oil and lime juice; sprinkle with the cilantro, cumin, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Toss well.

Reprinted with permission from Everyday Food: Great Food Fast by Martha Stewart Living Magazine. Copyright © 2007 by Martha Stewart Living Magazine. Published by Crown Publishing Group. All Rights Reserved. Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine's editors. Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.
TagsButtermilkDairyChickenPoultryMainDinnerNut FreeOven BakeFood ProcessorCookbooks
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