John Cesters Poultry & Game Meat

Venison & Game Meat Melbourne

Martha Stewart’s Buttermilk Chicken

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INGREDIENTS 02edf21_e_vert

  • Vegetable oil, for baking sheet
  • 8 slices white bread
  • 1 cup buttermilk
  • 1 teaspoon hot-pepper sauce
  • Salt and pepper
  • 3/4 cup grated Parmesan cheese (2 1/2 ounces)
  • 1 teaspoon dried thyme
  • 1 kg chicken parts (preferably legs, thighs, and wings), rinsed and patted dry

DIRECTIONS

  1. Preheat oven to 400 degrees. Generously rub a baking sheet with oil. In a food processor, pulse bread until it turns into coarse crumbs.

  2. In a large bowl, stir together buttermilk, hot-pepper sauce, 3/4 teaspoon salt, and 1/2 teaspoon pepper. In a separate bowl, mix breadcrumbs, Parmesan, thyme, and 1/8 teaspoon pepper.

  3. Place the chicken in the buttermilk mixture, turning to coat evenly. Working with one piece at a time, remove chicken from liquid, letting excess drip back into bowl; dredge in the breadcrumb mixture, turning to coat evenly. Place coated chicken pieces on prepared baking sheet.

  4. Bake until chicken is golden brown, about 35 minutes.

(Martha Stewart, 2012)