Sunday, July 21, 2013

Sunday Buttermilk Chicken

This recipe calls for a little planning ahead since you need to marinate the chicken for at least 8 hours, overnight is even better.  It's worth it though since you'll end up with moist chicken with a little kick.

Sunday Buttermilk Chicken

Marinade ~ Place in a gallon zippered plastic bag

1 cup buttermilk
1 clove garlic, crushed
2 tbsp Frank's Red Hot Sauce
4 chicken breasts, bone-in

Coating ~

2/3 cup flour
1 tsp sea salt
1/2 tsp pepper
1/2 tsp smoked paprika

Place the chicken breasts in the plastic bag and add the garlic, buttermilk and hot sauce.  Place into refrigerator and let sit at least 8 hours.

In a bowl, place the flour, salt, pepper, and paprika and mix together.   Remove the chicken from the bag, shake off most of the buttermilk and roll in the flour mixture.  Place on a foil lined baking sheet.  Bake at 350° for 45 minutes or until the chicken temperature reaches 165°.

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