Monday, August 29, 2011

Buttermilk Baked Chicken

My son Joe is always telling me that his good friend Frankie Z is a great cook. When I see pictures of his mouth watering dishes on FB, it leaves me speechless, not to mention hungry. I couldn't wait to blog this one. Frankie Z's Buttermilk Chicken just looked so amazing on FB that I had to share.

Even though it looks deep fried, it's baked to perfection. These sides that Frank prepared look pretty amazing as well. I'm currently working on getting the recipe for the Sweet Potatoes baked with Figs and Rum. Yum!

Buttermilk Baked Chicken

Cook Time:45-55 min

4 servings

  • 2 cups buttermilk
  • Juice of 1/2 lemon
  • 1 tablespoon hot sauce
  • 1/2 yellow onion, sliced
  • 5 sprigs fresh thyme (for the marinade)
  • 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 (for the coating)


  1. 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 4 hours or up 12 hours.
  2. Preheat the oven to 400 degrees F. Fit a sheet tray with a wire rack and spray with nonstick cooking spray.
  3. Mix corn flakes, Parmesan cheese, and thyme together. Season with salt and pepper.
  4. Remove chicken from the marinade, letting the excess drip off, and dredge through the corn flake-Parmesan mixture, pressing to help it adhere.
  5. Place on the wire rack-fitted sheet tray and bake for 45 minutes until golden and crisp.

Note: Remove the skin to save calories. Soaking chicken in buttermilk leaves the chicken incredibly moist with a delicious flavor.

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