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Buttermilk Baked Chicken
Chicken marinated in buttermilk, hot sauce, and thyme, coated with corn flake crumbs and baked until crispy and golden brown.
Prep Time
10
minutes
minutes
Cook Time
45
minutes
minutes
Total Time
55
minutes
minutes
Servings
4
servings
Ingredients
▢
2
cups
buttermilk
▢
Juice of half a lemon
▢
1
tablespoon
Tabasco
▢
½
onion
sliced
▢
5
sprigs thyme
▢
3
cloves
garlic
crushed
▢
1
teaspoon
salt
▢
½
teaspoon
black pepper
▢
1
chicken
cut up
▢
2
cups
crushed corn flakes
▢
¾
cup
grated Parmesan cheese
▢
2
teaspoons
fresh thyme leaves
▢
1
teaspoon
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.
Notes
Nutrition
Serving:
1
|
Calories:
270
kcal
|
Carbohydrates:
32
g
|
Protein:
16
g
|
Fat:
9
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
4
g
|
Cholesterol:
41
mg
|
Sodium:
1919
mg
|
Fiber:
1
g
|
Sugar:
15
g