Friday, June 4, 2010

Buttermilk Chicken

This is adapted from Everyday food mag. 

2 cups buttermilk
coarse salt and ground pepper
1 whole chicken (3 1/2 lbs) cut up, skin removed
Panko Bread crumbs (found by the regular breadcrumbs, these are japenese and are nice and crunchy)

In a bowl, mix buttermilk, 2 tsp salt and 1/4 tsp pepper.  Ad 10 pieces from whole chicken; stir to coat.  Marinate 30 minutes or up to 8 hours.

Preheat oven to 450.  Set a wire rack in a baking sheet.  Remove chicken from maridad, shaking off as  much liquid as possible and coat with breadcrumbs.  Place on rack and bake until chicken is cooked through and golden brown, 45-50 minutes.  Rotate sheet half way through, and tent with foil if chicken is overbrowning. 
Serve with cucumber-celery salad and scallion cornbread muffins

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