In a bowl, mix buttermilk, 2 tsp. salt, and 1/4 tsp. pepper. Add chicken and stir to coat. Marinate 30 minutes (or up to 8 hours).
Preheat oven to 450. In a food processor, pulse bread until fine crumbs form, 30 seconds. Transfer to a rimmed baking sheet; bake until golden brown, 7 minutes. Transfer breadcrumbs to a bowl and toss with 2 Tbs. oil.
Set a wire rack in baking sheet. Remove chicken from marinade, shaking off as much liquid as possible, and coat with breadcrumbs. Place on rack and season with salt and pepper. Bake until chicken is cooked through and golden brown, 45-50 minutes, rotating sheet halfway through (tent chicken with foil if overbrowning).
Originally Submitted
6/27/2010
0 Out of 5 from
0 reviews
You can add this Buttermilk Chicken recipe to your own private DesktopCookbook.