How To make Buttermilk Baked Chicken
1/2 Cup Whole Wheat Flour
2 Eggs Lightly Beaten
1/2 Cup Buttermilk
1 Tablespoon Dijon Mustard
2 Cups Corn Flakes
crushed (unsweetened
1 Teaspoon Paprika
Salt And Freshly Ground Pepper :
to taste 12 Chicken Thighs wash, pat dry
1 Tablespoon Unsalted Butter :
diced
Garnish:
Parsley Sprigs Red Cherry Tomatoes (optional) Yellow Cherry Tomatoes :
(optional)
1. Preheat the oven to 425F. Generously coat a roasting pan with
vegetable cooking spray.
2. Measure the flour onto a plate. Mix the eggs with the buttermilk
and mustard and whisk until smooth. Place the crumbs on another plate and season with paprika and salt and pepper.
3. Dip the chicken in the flour; coat well and shake off the excess.
Dip the chicken in the egg mixture and then into the cereal crumbs, pressing to make sure the crumbs adhere.
4. Place in the prepared pan, dot with the butter or margarine, and
bake for 25-30 minutes, or until crispy, without turning.
5. Serve hot or at room temperature garnished with parsley sprigs.
Serves: 6
Instead of using a rich egg or cream batter, the chicken in this recipe is dipped in whole wheat flour, buttermilk-egg batter, and then unsweetened cereal crumbs to make a wonderfully crispy hot baked chicken, or cold picnic chicken.
Variations:
A whole chicken, cut-up, or even chicken breasts alone can be substituted for the chicken thighs.
Whole-grain bread crumbs can be substituted for cereal crumbs.
Cooking Note:
Cereal crumbs can easily be prepared in a food processor or blender.
How To make Buttermilk Baked Chicken's Videos
Pat Neely's Tasty Oven-Baked Buttermilk Chicken
Watch how easy it is to make a mouth-watering, healthy alternative to fried chicken!
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Oven-Baked Buttermilk Chicken
2 cups buttermilk
Juice of 1/2 lemon
1 tablespoon hot sauce
1/2 yellow onion, sliced
5 sprigs fresh thyme
3 cloves garlic, smashed
Kosher salt and freshly ground black pepper
1 (3 pound) chicken cut into 8 pieces, rinsed and patted dry
2 cups crushed corn flakes
3/4 cup grated Parmesan cheese
2 teaspoons chopped fresh thyme
Preheat the oven to 400 degrees F. Fit a sheet tray with a wire rack and spray with nonstick cooking spray.
Mix together buttermilk, lemon juice, hot sauce, onion, thyme, garlic, salt, and pepper to a large bowl. Add chicken and coat with mixture. Cover with plastic wrap and place in the refrigerator for 3 hours or up 12 hours.
Mix corn flakes, Parmesan cheese, and thyme together. Season with salt and pepper.
Remove chicken from the marinade, letting the excess drip off, and dredge through the corn flake-Parmesan mixture, pressing to help it adhere.
Place on the wire rack-fitted sheet tray and bake for 45 minutes until golden and crisp.
Healthy Buttermilk Chicken Burger Recipe - Oven Baked Recipes by Warren Nash
For a tasty and healthy dish, try my oven baked buttermilk chicken burger recipe. Instead of it being fried, it’s made in the oven to make it healthier whilst still delivering great taste.
Furthermore, this recipe is really easy to make with just a few ingredients. Buttermilk and chicken make a great combo, especially in a burger, so why not try it now. Check out all my other burger recipes:
Get directions on how to make my healthy oven baked buttermilk chicken burger recipe on my website:
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Ingredients (Serves 2 | Prep time: 10m | Cooking time: 20m | 192 calories & 1.4g fat p/serving):
- 1 Chicken Breast
- 10g Plain Flour
- 50ml Buttermilk
- 40g Breadcrumbs
- 1 tsp Paprika
- Things for your burger
Buttermilk Herb Roasted Chicken #shorts
#shorts
Delicious. Juicy. Buttermilk Roasted Chicken!
Ingredients:
1 whole chicken or pieces
2 cups buttermilk
1 tbsp sage, thyme, rosemary
1 tbsp sugar
1 tbsp salt
Marinate overnight
Directions:
1. Place chicken in a large plastic bag or large bowl in the refrigerator overnight. (6 hours at least!)
2. Remove chicken from marinade and pat dry with paper towel
3. Bake in a preheated 400 degree oven for approximately1 hour (until done)
✅ Glen Makes Buttermilk Marinated Chicken From Salt Fat Acid Heat
Glen Makes Samin Nosrat's Buttermilk Marinated Chicken From Salt Fat Acid Heat... Is just a recipe of buttermilk (fat & acid), salt, and high heat enough to bring out the great flavours of chicken?
Ingredients:
1 chicken, 3 1/2 to 4 pounds
Coarse salt
2 cups buttermilk *(see below)
Method:
The day before cooking the chicken, season generously with salt and let it sit for 30 minutes.
Place the chicken in a sealable plastic bag, pour in the buttermilk and 2 tablespoons coarse salt.
Seal the bag, give it a shake, and place on a rimmed baking sheet; refrigerate for 8 to 24 hours.
If you remember - turn the bag every once in a while so the chicken is evenly marinated.
Pull the chicken from the fridge an hour before you plan to cook it.
Heat oven to 425ºF with a rack set in the centre position.
Remove the chicken from the bag and pat off as much buttermilk as you can.
If you believe in trussing the chicken - do so, or not.
Place the chicken on a shallow roasting pan.
Slide the pan into the oven so that the legs are pointing toward the rear left corner and the breast is pointing toward the centre.***
***In my estimation, this is kind of a waste of time. Just put the chicken in the centre of the oven.
After about 20 minutes, reduce the heat to 400ºF and continue roasting for 10 minutes.
Move the pan so the legs are facing the rear right corner of the oven.
Cook for another 30 minutes or so, until the chicken is brown all over and the juices run clear or an instant read thermometer reads 165ºF.
Remove from the oven and let it rest for 10 minutes before carving and serving.
*If you don't have Buttermilk - Don't get sucked into the 'Vinegar and Milk' lie. That's not a good buttermilk substitute and it just won't work in this recipe! Instead use Kefir, or mix 2 parts milk with one part plain yogourt.
Le Gourmet TV Is Now - Glen & Friends Cooking!
#LeGourmetTV #GlenAndFriendsCooking
Herbed Buttermilk Chicken - a delicious way to enjoy chicken drumsticks
On this episode Gina Sunderland, from Manitoba Chicken, is making chicken drumsticks three ways. Each recipe is simple to prepare but packs a flavourful punch. Drumsticks are a great choice for feeding a family because they are fun to eat and an affordable cut of meat. This Herbed Buttermilk Chicken recipe can be prepared in advance which gives the marinade time to penetrate the chicken and tenderize the meat, then it's just a 45 minute bake and you've got a meal that's easy enough for any day of the week but impressive enough for entertaining.
For the recipe:
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Oven Baked Buttermilk Chicken | Breaded Tenders
Who doesn’t love a hot crispy strip of chicken?! Tenderised in buttermilk and then coated in a mildly seasoned panko crumb for super crunch before being baked in the oven or the air-fryer.
???? Get the recipe
⭐️ Subscribe to Together to Eat for more family meals
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???????????????? The recipe will tell you how to make this family meal suitable for baby weaning and fussy eaters.
#recipe #familymeals #chicken #chickenrecipe #chickenrecipes #chickentenders #chickenstripsrecipe #buttermilkchicken #ovenbaked #breadedchicken