Buttermilk Baked Chicken
Well, let me just say this was a pleasant surprise. Delicious, easy, delicious, and more importantly – John claimed it was his favorite dinner I have cooked yet. Winner winner chicken dinner!
- 2 bone-in chicken breasts, 4-6 chicken drumsticks (skin removed)
- 2 cups buttermilk
- 1 tablespoon hot sauce
- 1/2 sweet onion
- 5 sprigs fresh thyme
- juice from 1/2 lemon
- Kosher salt and pepper
- 2 cups crushed corn flakes
- 3/4 cup parmesan
- 2 teaspoons crushed thyme
First, marinate the chicken. It needs at least 2 hours, but more is recommended. Mix the buttermilk, hot sauce, onion, thyme, lemon, salt and pepper in a ziploc bag. Add the chicken and refrigerate for several hours. Remove from refrigerator about 30 minutes prior to cooking, to return to room temp.
When you are ready to cook the chicken, preheat the oven to 400 degrees. Mix the crushed corn flakes, parmesan, and thyme in a bowl. Grease a wire rack and fit onto a baking sheet. Remove each piece of chicken, let the excess buttermilk drip off, then coat with the corn flake mixture. Press slightly with your fingers to secure the crust, then place on the wire rack.
Bake for 40 minutes, let sit for 10, then serve.
I served this dinner with grilled peach and goat cheese salad, popovers, and a mixed-potato skillet. Recipes to follow – it was a great summer combo!