July 2, 2010

oven roasted Buttermilk Chicken

Buttermilk Chicken

    2 cups well-shaken buttermilk (or milk)
    4 large garlic cloves peeled and lightly crushed
    1 tablespoon salt
    2 teaspoons black pepper
    1/2 teaspoon pepper
    8 chicken pieces
    2 cups bread crumb (or corn flakes, crushed)
    2 bullion cubes
    2 tablespoons unsalted butter (1/2 stick), melted

  • Combine buttermilk, garlic, pepper and salt in a large bowl and stir until evenly combined.
  • Rinse chicken and pat dry transfer into a dish. Pour buttermilk mixture over chicken, cover, and refrigerate overnight.
  • Heat the oven to 400°F and arrange a rack in the middle. Place a metal cooling rack inside a baking sheet and set aside. (Or use a tray covered with foil)
  •  Place bread Crumbs in a shallow dish and season with salt and black pepper.
  •  Remove chicken from buttermilk mixture, letting excess drip of f, and place in bread Crumbs (or crushed corn flaked), turning to coat completely and pressing crumbs onto chicken.
  • Transfer to the rack-lined baking sheet and repeat with remaining chicken. Drizzle melted butter over chicken pieces.
  • Bake until golden and crispy, about 35 minutes

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