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So, here it is just a little more than two weeks before Christmas. The food blog world is slammed with Christmas cookies, Christmas candies, Christmas cakes, Christmas dinner recipes, Christmas gifts from the kitchen, and what am I posting? Uh…buttermilk baked chicken? Well, yeah. Besides all that Christmas goodness, you still have to get dinner on the table, right? Even with everything else going on right now you still have to feed your family! Last Saturday was a long day of shopping for me and BeeBop, so I threw this recipe together early that morning and left it in the fridge while we were gone. Late that afternoon, I pulled that chicken out, quickly dredged it in its corn flake and Parmesan mixture and popped it in the oven. Total prep time less than 10 minutes! Then I left it to bake while I took care of some more Christmas decorating. Easy!
Hope you enjoy this very quick and easy family recipe and I promise all of you that the next two weeks will be nothing but Christmas recipes!
To get started, all you need is a bowl large enough to hold your buttermilk marinade and chicken. One of my large mixing bowls works just fine for this.
Pour in all the marinade ingredients – buttermilk, lemon juice, Tabasco, thyme, garlic, salt and pepper – and stir them together. Add the chicken pieces which you have patted dry with paper towels. Toss it around a little to make sure all the chicken is covered by the buttermilk mixture. Cover the bowl with plastic wrap and pop it in the fridge. It needs a minimum of three hours and no more than 12 hours to marinate.
When you’re read to bake, preheat your oven to 400 degrees. Get out a large baking pan and put a wire rack in it. I also line the pan with foil just to make the clean up easier.
In a small, shallow pan, mix together the corn flake crumbs, Parmesan cheese, thyme and salt. You can purchase crushed corn flakes in the baking aisle of your grocery store, or make your own. It’s up to you. I’ll take the shortcut and buy mine :-)
Remove each piece of chicken from the marinade allowing any excess to drip back into the bowl. Dredge with the corn flake mixture pressing the mixture firmly onto the chicken to help it adhere.
Place the prepared chicken pieces on the wire rack. Cook for 45 minutes or until golden brown and crispy. Remove from the oven and let rest for 5 to 10 minutes.
Enjoy!
Chicken marinated in buttermilk, hot sauce, and thyme, coated with corn flake crumbs and baked until crispy and golden brown.
Ingredients
- 2 cups buttermilk
- Juice of half a lemon
- 1 tblsp. Tabasco
- ½ onion, sliced
- 5 sprigs thyme
- 3 cloves garlic, crushed
- 1 tsp. salt
- ½ tsp. black pepper
- 1 chicken, cut up
- 2 cups crushed corn flakes
- ¾ cup grated Parmesan cheese
- 2 tsp. fresh thyme leaves
- 1 tsp. salt
Instructions
- In a large bowl, mix the buttermilk, lemon juice, Tabasco, onion, thyme, garlic cloves, salt and pepper.
- Wipe the chicken dry with paper towels and add to the bowl.
- Toss to coat well with the buttermilk mixture.
- Cover with plastic wrap and refrigerate for at least 3 hours and up to 12 hours.
- Preheat the oven to 400 degrees.
- Place a wire rack in a baking sheet and spray lightly with cooking spray.
- In a small, shallow pan, mix the corn flakes, Parmesan cheese, thyme and salt.
- Remove the chicken from the buttermilk mixture allowing any excess to drip off.
- Dredge each piece of chicken thoroughly in the corn flake mixture, pressing to make sure the dry mixture sticks to the chicken.
- Place the prepared chicken on the wire rack allowing space around each piece.
- Bake for 45 minutes or until golden brown and crisp.
Other baked “fried” chicken recipes you might enjoy from around the internet:
- Apartment Therapy’s Baked Fried Chicken
- Oven Baked Fried Chicken from In Good Taste by Maris Callahan
- Everybody Likes Sandwiches’ Spicy Oven Fried Chicken
- Ina Garten’s Oven Fried Chicken from Food Network
- Oven Fried Chicken from Eating Well Magazine
What I was cooking…
- One year ago: Best Roast Chicken
- Two years ago: Bread Pudding
{ 23 comments… read them below or add one }
Awesome! This looks truly delicious and a perfect comfort food for the holidays! I think buttermilk is such a underrated ingredient. It makes everything taste good :)
Me, too! Nothing like buttermilk to add that little something in the background in so many recipes.
Beautifully done your right thats all I am making is cookies right now this is an awesome change to look at!
This looks absolutely awesome!! And I love that it’s baked!
Looks perfect Lana…now so craving some fried chicken. It’s been too long and I can imagine baking chicken would be almost guilt free, right?
Even more so if you remove the skin. However, you *know* I left all that goodness on there :-)
This looks ah-maz-ing!!!
Looks like a fantastic recipe for baked chicken!
This is how I make my oven “Fried” chicken too. So delish!! Great recipe Lana!
Thanks, Heather. So easy. Much easier than frying!
I have a similar recipe and we all love it! I will try yours next time – I love the flavors. Now I need to make this soon. Delicious!
This appeals to my “salt” tooth. I’m not a sugar person, so this is welcome…but I do think it would go great with some biscuits and my latest post of Spiced Apple Butter! I’m trying this…love the fried chicken crust without the frying!
I far prefer savory to sweet, too, Rachel. I’d give up a year’s sweets for a great prime rib. :-)
I always appreciate seeing posts about easy weeknight meals amidst the flurry of Christmas recipes. Plus, I love that this is baked rather than fried!
double yum!
ooo that looks so much better than fried chicken
Don’t know about better, Angie, but it sure is a nice alternative!
Yeah for posting a non holiday recipe!! I totally agree with you Lana – amid all the holiday madness we still have to get food onto the table!
Definitely bookmarking this one since this is just the kind of recipe my family loves!
OK, now I’m craving baked chicken – mine is very similar! I don’t do much baking, so my “holiday” posts can actually be served any time of year :)
This looks great! I can’t wait to try it. It’s certainly better than standing there frying it and much healthier too. Thanks for sharing.
sounds like a perfect southern entree
could you make them with chicken tenders instead of with bone in?
Yes, sure.