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Recipe: Buttermilk Baked Chicken (using bread crumbs, Martha Stewart recipe)

Main Dishes - Chicken, Poultry
BUTTERMILK BAKED CHICKEN

Vegetable oil, for baking sheet
8 slices white bread
1 cup buttermilk
1 teaspoon hot-pepper sauce
Salt and pepper
3/4 cup grated Parmesan cheese
1 teaspoon dried thyme
4 pounds chicken parts (preferably legs, thighs, and wings), rinsed and patted dry

Preheat oven to 400 degrees F. Generously rub a baking sheet with oil.

In a food processor, pulse bread until it turns into coarse crumbs.

In a large bowl, stir together buttermilk, hot-pepper sauce, 3/4 teaspoon salt, and 1/2 teaspoon pepper.

In a separate bowl, mix breadcrumbs, Parmesan, thyme, and 1/8 teaspoon pepper.

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.

Makes 4 servings
Source: Martha Stewart
MsgID: 371995
Shared by: Betsy at Recipelink.com
Board: Collection: Chicken Recipes at Recipelink.com
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