Tested till perfect Oven-Fried Buttermilk Chicken
Oven-Fried Buttermilk Chicken
Photography by Yvonne Duivenvoorden

Oven-Fried Buttermilk Chicken

Marinating chicken in buttermilk tenderizes it and adds a tangy flavour. Buy bone-in skin-on chicken breasts and discard the skin to cut down on the fat. Not only is bone-in chicken more economical, but the bone also helps keep the meat moist. A spray bottle or atomizer evenly distributes a small amount of oil to make the breading crisp. Serve with steamed vegetables.

By Irene Fong and The Test Kitchen

Source: Canadian Living Magazine: April 2012

Recipe4 out of 5 based on 27 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 10 minutes
  • Total time 8 hours 45 minutes
  • Portion size 4

Ingredients

  • 1 tsp 1tspminced fresh thyme
  • 1/2 tsp 1/2tspgarlic powder
  • 1/2 tsp 1/2tsppaprika
  • 1/2 tsp 1/2tspdry mustard
  • 1/2 tsp 1/2tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1-1/2 cups 1-1/2cupsbuttermilk
  • 4 4bone-in skin-on chicken breasts, (about 2 lb/900 g total), skin removed
  • 1-1/2 cups 1-1/2cupspanko bread crumbs
  • olive oil, for spraying
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Preparation

In small bowl, stir together thyme, garlic powder, paprika, mustard, salt and pepper; set aside.

In separate bowl, whisk together buttermilk and half of the thyme mixture; add chicken and turn to coat. Cover and refrigerate for 8 hours or for up to 24 hours.

In shallow dish, combine panko and remaining thyme mixture. Remove chicken from marinade, discarding marinade. Press chicken into panko mixture to coat.

Place on greased baking sheet. Spray with oil. Bake in 375°F (190°C) oven until no longer pink inside, about 30 minutes. Let stand for 5 minutes before serving.

Nutritional Information Per serving: about

cal 253 pro 38g total fat 5g sat. fat 2g
carb 11g dietary fibre 0 sugar 3g chol 93mg
sodium 372mg potassium 540mg

% RDI:

calcium 7 iron 9 vit A 3 vit C 3
folate 3
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