Sunday, November 2, 2014

Buttermilk Chicken

There's a lot of ways to make buttermilk chicken and I've made quite a few and will continue doing so because it always is the most moist and flavorful chicken.  Today I used bread crumbs instead of the typical flour breading and it turned out great.  I marinaded these for 8 hours but it works leaving them overnight in the refrigerator too.





Buttermilk Chicken

3-4 bone-in chicken breasts
1 cup buttermilk
1 tbsp lemon juice

Place the chicken breasts, buttermilk and lemon juice in a gallon size plastic bag that seals and place in your refrigerator for at least 4 hours.


1 cup plain breadcrumbs
1 tsp sea salt
1/2 tsp freshly ground pepper
1 tsp paprika
1 tbsp parsley
1/2 tsp garlic powder
1/4 cup Parmesan cheese, grated

Place all these ingredients in another gallon plastic bag or empty bread bag works too.  Close the opening and shake so they are all mixed together.  Add in chicken breasts, one at a time, and shake.  Place on a greased baking sheet.  Bake at 350° for 40 minutes.