RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 6496
| View Recipe |
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| Recipe Name: |
Buttermilk Baked Chicken - Copy - Copy - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Poultry |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
15.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
40.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
400 |
Approx. Cost/Serving: |
$2.33
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
Served with slaw or potato salad, this chicken dinner will feel like an indoor picnic. |
| Comments: |
Leave enough space between the chicken pieces so that they crisp evenly all the way around.
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Ingredients:
8 Slices bread, white
1 Teaspoon tabasco
1 to taste salt and pepper
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Directions:
Preheat oven to 400 degrees. Generously rub a baking sheet with oil. In a food processor, pulse bread until it turns into coarse crumbs.
In a large bowl, stir together buttermilk, hot-pepper sauce, ¾ teaspoon salt, and ½ teaspoon pepper. In a separate bowl, mix breadcrumbs, Parmesan, thyme, and 1/8 teaspoon pepper.
Place the chicken in the buttermilk mixture, turning to coat evenly. Working with one piece at a time, remove chicken from liquid, letting excess drip back into bowl; dredge in the breadcrumb mixture, turning to coat evenly. Place coated chicken pieces on prepared baking sheet.
Bake until chicken is golden brown, about 35 minutes. |
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| Nutrition per Serving: |
| Calories: |
887 |
Total Carbs: |
48.2 |
Net Carbs: |
0.0 |
| Cholesterol: |
223.8 |
Fat: |
54.0 |
Protein: |
71.25 |
| Fiber: |
2.25 |
Sodium: |
689.50 |
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