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Epicurious

Baked Buttermilk Chicken

Recipe information

  • Yield

    serves 4

Ingredients

Olive oil cooking spray
4 chicken drumsticks (about 1 pound), skins removed
2 whole boneless, skinless chicken breasts (about 1 3/4 pounds), halved
2 1/2 cups low-fat buttermilk
4 cups cornflakes, finely crushed
3/4 teaspoon Old Bay seasoning
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/4 teaspoon cayenne pepper
Lemon wedges, for garnish (optional)
Flat-leaf parsley sprig, for garnish (optional)

Preparation

  1. Step 1

    Preheat the oven to 400°F. Generously coat a rimmed baking sheet with cooking spray; set aside. Rinse the chicken, and pat dry. Transfer to a medium bowl. Pour the buttermilk over the chicken. Cover, and let marinate 1 hour in refrigerator.

    Step 2

    Toss the cornflakes, Old Bay, thyme, basil, and cayenne in a large bowl. Remove 1 piece of chicken at a time from the buttermilk, letting excess drip back into the bowl; dredge in the cornflake mixture.

    Step 3

    Transfer the pieces to the baking sheet; lightly coat each with cooking spray. Bake, turning the pieces once, until crisp and cooked through, about 40 minutes. Transfer to a platter; garnish with lemon wedges and parsley, if desired.

  2. Fit to eat recipe

    Step 4

    (Per serving)

    Step 5

    Calories: 362

    Step 6

    Fat: 5g

    Step 7

    Cholesterol: 119mg

    Step 8

    Carbohydrate: 32g

    Step 9

    Sodium: 586mg

    Step 10

    Protein: 46g

    Step 11

    Fiber: 1g

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsAmericanChicken DrumstickChickenPoultryChicken BreastButtermilkDairyBasilHerbs & SpicesThymeMainLunchDinnerGluten FreeEasyBroilCookbooks
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