I did this last night for dinner, using boneless, skinless breasts. It was delicious. I used the options of crushing saltines, instead of purcharsed cracker meal. You could alter the recipe by adding spices that you like to the breading. I did not use the full cup of buttermilk. I just put the chicken in a dish that it fit snugly in, splashed buttermilk over it, and squished it around to ensure that all surfaces were covered. I probably used 1/4-1/3 c of buttermilk and had none to dump that had not adhered to the chicken. This would vary with the bone in breasts. I also browned both sides of the boneless breast. I baked the boneless breasts about 20 minutes, perfect timing for a spicy rice dish to cook on the stove top. My husband was not home while I was cooking. He was smitten with one bite. When our daughter came in later, and asked about dinner, he commented about how good the chicken was. This will be a regular dish at our home. Quick enough, easy, and basic ingredients used.
Buttermilk Oven-Fried Chicken with Coleslaw Menu
Cracker meal gives the coating more crunch; look for it on the baking aisle or your supermarket. If you can't find cracker meal, make your own by pulsing 10 saltine crackers in a food processor until they're finely ground. Or place them in a zip-top plastic bag and crush them with a rolling pin. (Time: 50 minutes)
Cooking Light, January 2009
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nolegatormom Posted: 04/04/12 Worthy of a Special Occasion
Unless173 Posted: 11/10/11 Worthy of a Special Occasion
Quick, easy, and delicious. The crust is very buttery and flaky, and the chicken comes out juicy and tender. I added some more cracked pepper to the batter. I also used chicken breasts without the bone, and only had to bake them for 17 minutes. Will definitely add this to the recipe rotation.