Monday, August 6, 2012

CRISPY OVEN-FRIED BUTTERMILK CHICKEN

2 cups bread crumbs
3 tbsp chopped fresh parsley*
1/2 cup grated parmesan cheese
1 (2 1/2 to 3-lb) fryer, cut up
2 tsp cooking oil
salt to taste
pepper to taste
1 cup buttermilk
1 tsp paprika

Preheat oven to 375 degrees.
Line a baking sheet that has sides with foil and grease the foil; set aside.

Put the bread crumbs, parsley, and parmesan cheese in a paper (or plastic) bag.

Brush the oil over the chicken then sprinkle with the salt and pepper.

Pour the buttermilk into a shallow bowl or pie pan; add chicken a piece or two at a time turning to coat all sides.

Place the chicken, a piece at a time, down in the bag and shake to evenly coat.

Lay coated chicken out on the prepared baking sheet.  Sprinkle with the paprika.  Bake around 45 minutes until the chicken juices run clear when pierced with a fork.
Yield: 4 servings

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