Buttermilk Oven-Fried Chicken with Coleslaw Menu

  • 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.

  • nolegatormom Posted: 04/04/12
    Worthy of a Special Occasion

    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.

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