Tuesday, September 01, 2009

Buttermilk Baked Chicken

Buttermilk Baked Chicken

There is a special place in my heart for fried chicken. I suppose it's cliche to say this since I live in the South, where fried chicken reigns supreme. Aside from macaroni and cheese and fresh biscuits it's definitely my favorite food. (Yikes. Mac-n-cheese and biscuits! Talk about cliche!) Are you one of those people who eschew fried chicken because of its fat content? While I suggest putting aside thoughts about fat and calories while eating fried chicken I totally understand where you're coming from. But it doesn't have to be that way; there is panko, which can step in and liven up a dish, giving baked chicken the shattering crunch of traditional fried chicken. Panko is a traditional breadcrumb from Japan, and it's made from bread without crusts, which gives it an airy texture. (I buy it at my grocery store in the Asian foods section.)

This is a great recipe for picnics, and with a bit of mac-n-cheese and biscuits on the side you can't go wrong.

Buttermilk Baked Chicken
Adapted from: Everyday Food
Printer-friendly version


Vegetable oil, for baking sheet
2 cups panko breadcrumbs
1 cup buttermilk
1-3 teaspoons Texas Pete (or other hot-pepper sauce)
Salt and pepper
¾ cup grated Parmesan cheese (2 ½ ounces)
1 teaspoon dried thyme
4 pounds chicken parts (preferably legs, thighs, and wings), rinsed and patted dry

  1. Preheat oven to 400°. Generously rub a baking sheet with oil.
  2. In a large bowl, stir together buttermilk, hot-pepper sauce, ¾ teaspoon salt, and ½ teaspoon pepper. In a separate bowl, mix breadcrumbs, Parmesan, thyme, and 1/8 teaspoon pepper.
  3. Place the chicken in the buttermilk mixture, turning to coat evenly. Working with one piece at a time, remove chicken from liquid, letting excess drip back into bowl; dredge in the breadcrumb mixture, turning to coat evenly. Place coated chicken pieces on prepared baking sheet. Leave enough space between the chicken pieces so that they crisp evenly all the way around.
  4. Bake until chicken is golden brown, about 35 minutes.

"Oh, Canada .. With glowing hearts we see thee rise!" That's right! I'm heading to the beautiful city of Toronto this week with some of my favorite girls in the world - two of my college roommates. I'm leaving the boys behind to hold down the fort, and that means I'll also be away from Blog Land until next week. Happy Labor Day - might I suggest Buttermilk Baked Chicken for your picnics next week?


  1. I like the idea of it being baked. We will see if my Southern raised husband can be fooled. :)

  2. Cliche or not. It's Southern. And it's fabulous!

  3. Yum! I will be trying this recipe out!

  4. OMG I love baked chicken. My mom made it growing up. Shake and Bake. LOL! I have to try this though. Sound incredible. And mac and cheese and biscuits(especially with some gravy) heaven.

    Have fun in Toronto! It is one of my favorite cities. Have you ever been before?

  5. Okay, so he noticed, but he still liked it. ;)

  6. Hey, the chicken looks great! Especially with the breadcrumbs on top. Baking chicken is better than frying it. Less oil, less cholesterol! :)

  7. This is a fabulous recipe and it also has a special place in my heart... It was the first meal I fixed for my husband, when we started dating... I make panko at home, it is so easy and you can keep in the freezer. Take care Abby, hey my kids want me to make mud hens every week!

  8. I'm very impressed that this is baked! I like how crispy it came out. Yes, I agree -- mac and cheese AND biscuits would be the perfect match for this tasty meal.


Like Thumper's mama told him: If you can't so something nice, don't say anything at all. Thanks, y'all.