Buttermilk Chicken

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I’ve finally found it!  The PERFECT, EASY WEEKNIGHT DINNER recipe that makes everyone (especially my 6 and 8 year old nieces) happy.  It seems to have made it to our table at least four or five times in the past month, so I feel like it’s time to share it with you.  I think it’s perfect because 1) I usually have all of the ingredients on hand*, 2) less than an hour from the time I think of it it’s on the table, 3) baked chicken is relatively healthy, 4) it’s scrumptious!

*Buttermilk freezes well, so I often have some in the freezer, but an acceptable substitute is 2 cups milk + 2 Tbsp. lemon juice or white vinegar.  Mix thoroughly and let rest for 10 minutes.

3.7 from 3 reviews
Buttermilk Chicken
 
I used four slices of whole grain bread, torn into pieces and processed in the food processor for my bread crumbs. I've also used left-over pita bread, buttermilk bread, garlic-butter croutons... Just make sure it tastes fresh, not stale like store-bought bread crumbs that are better as an ingredient, not a coating.
Author:
Recipe type: Main Dish
Ingredients
  • 2 cups low-fat buttermilk
  • 1 Tbsp. salt
  • 1 package Buttermilk Ranch Dressing Mix
  • 2 cups bread crumbs
  • ¼ cup parmesan cheese, grated
  • 1 lb. chicken breasts or thighs, boneless and skinless
Instructions
  1. Whisk together the buttermilk, salt and dressing mix. Place the chicken pieces into the marinade and refrigerate for 30 minutes, or up to 2 hours.
  2. Preheat the oven to 400°F. Stir together the bread crumbs and cheese then spread them out on a foil-covered baking sheet. Lightly mist the crumbs with olive oil and bake until golden brown, about 10 minutes. Pour the bread crumbs onto a rimmed plate or into a bowl.
  3. Increase the heat of the oven to 450°F. Lightly spray the foil on the baking sheet with pan coating. Remove the chicken pieces, one at a time, from the buttermilk marinade allowing the excess to drain off. Roll each piece in the bread crumbs then place on the baking sheet.
  4. Place the tray on the lower rack and bake for 10 minutes.
  5. Reduce the oven temperature to 400°F, move the tray to the top shelf, and bake until the internal temperature of the chicken reaches 165°F, about 10 more minutes.
  6. Serve with BBQ sauce or ranch dressing for dipping.

 

7 comments

  1. joy says:

    good onw

  2. Madeline says:

    I made these with Gramma for Friday night dinner at Camp Oswald. This recipe is awesome! I got to measure everything and roll the raw chicken in the crumbs. I’m sad that we didn’t have any leftovers to eat today.

    • MaryMiller says:

      Hi, Maddie! I am so glad you loved the buttermilk chicken recipe! Thank you for trying it out and for letting us know you liked it so much. I can’t wait to hear about your next cooking adventure with Grandma. Have fun!

    • JoyAldrich says:

      Hi, Madeline! I’m so happy to hear that you liked the Buttermilk Chicken, but most of all it makes me so happy that you’re cooking with your Gramma! She’s got so much to teach you, so enjoy your time with her 😉

  3. Marie McFadden says:

    This is also really good when used with chicken strips as chicken tenders.

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