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
Sriracha Buttermilk Oven Fried Chicken Recipe
RECIPE:
This Crispy Sriracha Buttermilk Oven Fried Chicken is so moist and juicy with just the right amount of spice! It's baked and not fried so it's healthier, but you still get that great crunchy coating. Includes a step by step recipe video.
BEST Oven Fried HEALTHY Buttermilk Chicken (super crispy!)
Take your buttermilk chicken dinner to the next level with this oven-fried/baked version. Crispy and delicious without deep frying!
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???? Ingredients:
1 cup buttermilk
½ teaspoon kosher salt
¼ teaspoon black pepper
1 cup breadcrumbs
½ cup grated parmesan cheese
2 teaspoons Italian seasoning
2 pounds chicken thighs and drumsticks
More easy poultry recipes:
Apricot Chicken
Greek Turkey Burger
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Abbie
#poultryrecipes #cookingchicken #healthyeating
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.
Buttermilk oven baked Whole chicken | recipe
ingredients:
1 4lb whole chicken
1 1/2 tbsp seasoned salt
1 tbsp chicken bouillon
1 tbsp rotisserie chicken seasoning
1 tbsp complete seasoning
2 tsp chili powder
2 tbsp green seasoning
2-4 cups butter milk
for topping
1 tbsp salt-free ms, dash garlic and herb
1 tbsp rotisserie chicken seasoning
1 pack sazon
Green seasoning recipe:
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Juicy Roasted Whole Chicken Recipe (Buttermilk Marinated Roast Chicken) | The Frugal Chef
Let's make a juicy roasted whole chicken recipe today. We are going to marinate it in buttermilk and then cook it in a very hot oven. The final result is finger licking good. Enjoy!
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Buttermilk Marinated Roast Chicken
1 - 4 to 5 pound chicken
Salt
6 garlic cloves — peeled and smashed
1 quart (942 ml) buttermilk*
Measure one teaspoon of salt for every two pounds of chicken in a small bowl.
Sprinkle the chicken with salt on both sides. Do not miss the inside of the thighs and wings. Add some salt to the cavity as well. Rub it in and allow it to sit for about 20 minutes.
Place the salted chicken in a large zipped bag (or a container). Add the garlic and pour the buttermilk on top. Seal the bag and make sure all of the chicken is covered in liquid.
Place the bag in the refrigerator overnight.
The following day - remove the chicken from the bag. Wipe down as much of the buttermilk as you can. Pat dry it with a paper towel. Place it in a roasting pan. Tie the legs with some twine and tuck in the wings under it.
Allow the chicken to come to room temperature for about 20 minutes.
Preheat your oven to 400°F (200°C).
Place the chicken in the oven with the legs facing the back in diagonal. Cook for 30 minutes and turn the chicken so that the legs are facing the other side. We are doing this because the back of the oven is the hottest and we do not want to dry out the breast.
Cook for another 15 to 20 minutes and check it. If it is browned on all sides, loosely cover it with some aluminum foil. Finish cooking until a meat thermometer registers 165°F (74°C) — between 70 to 80 minutes total.
Remove from oven and let the chicken sit for about 15 minutes before carving it.
For buttermilk substitute - add 1 tablespoon (15 ml) of lemon juice or vinegar to 1 cup (247 ml) of milk. Do not mix. Let the milk curdle — undisturbed — for about 5 minutes. You will need to make make 4 cups for this recipe.
You can also mix 3/4 cups (177 ml) of plain yogurt with 1/4 cups (59 ml) of milk.
Music courtesy of YouTube - Night Run by An Jone
#chicken #bakedchicken #buttermilkchicken #roastedchicken #chickenintheoven
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.
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