Post by chefkel on Apr 24, 2007 13:21:05 GMT -5
Super Crispy Buttermilk Baked Chicken
Serves 4
Ingredients
Vegetable oil, for baking sheet
1 cup Italian Bread Crumbs
1/2 cup cornmeal
1/2 cup flaxseed meal
2 cups buttermilk **see note below to make your own
3/4 tsp salt
1/2 tsp pepper
4 Pounds chicken parts, (preferably legs, thighs, and wings), rinsed and patted dry
Directions
Preheat oven to 400 degrees. Generously rub a baking sheet with oil.
In a large bowl, stir together buttermilk, salt, and pepper. In a separate bowl, mix breadcrumbs, cornmeal, and flaxseed meal.
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.
Bake until chicken is golden brown, about 35 minutes, flipping half way through.
**Note: To make soured milk as a substitution for buttermilk - put 2 tbsp lemon juice in a 8-cup liquid measuring cup, fill the rest with milk up to the 2-cup line. Stir and set aside 5 minutes.
Serves 4
Ingredients
Vegetable oil, for baking sheet
1 cup Italian Bread Crumbs
1/2 cup cornmeal
1/2 cup flaxseed meal
2 cups buttermilk **see note below to make your own
3/4 tsp salt
1/2 tsp pepper
4 Pounds chicken parts, (preferably legs, thighs, and wings), rinsed and patted dry
Directions
Preheat oven to 400 degrees. Generously rub a baking sheet with oil.
In a large bowl, stir together buttermilk, salt, and pepper. In a separate bowl, mix breadcrumbs, cornmeal, and flaxseed meal.
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.
Bake until chicken is golden brown, about 35 minutes, flipping half way through.
**Note: To make soured milk as a substitution for buttermilk - put 2 tbsp lemon juice in a 8-cup liquid measuring cup, fill the rest with milk up to the 2-cup line. Stir and set aside 5 minutes.
