I had some leftover buttermilk that I wanted to use up. I found this wonderful recipe for 'oven-fried buttermilk chicken'. It might be one of the best chicken dishes I've ever made! And it's easy.
Here is my adapted recipe:
I noticed that marinating overnight is worth it. Also the breadcrumbs soak up the buttermilk dripping while baking and there will be a delicious flavour and smell. It's also an easy recipe. Recommend!
Ingredients
2 cups buttermilk
4 medium garlic cloves, minced
3 tablespoons hot sauce, such as Sriracha
1/2 tsp tablespoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 tsp onion powder
1 tbs dried oregano
4 chicken legs, backs attached, skin removed
1 1/4 cups panko breadcrumbs
2 tbs olive oil
Instructions
pre-heat oven 350F
Add the buttermilk, garlic, hot sauce, salt, and pepper, paprika, oregano, onion powder and cayenne to the chicken. Cover, and refrigerate 12 hours, turning once. Bread the chicken. Spread olive oil over a parchmentpaper-lined baking tray. Place chicken on tray. Bake until golden and crispy 45 mins, flipping for last 15 mins.
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| buttermilk marinade |
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| all done |
Here is my adapted recipe:
I noticed that marinating overnight is worth it. Also the breadcrumbs soak up the buttermilk dripping while baking and there will be a delicious flavour and smell. It's also an easy recipe. Recommend!
Ingredients
2 cups buttermilk
4 medium garlic cloves, minced
3 tablespoons hot sauce, such as Sriracha
1/2 tsp tablespoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 tsp onion powder
1 tbs dried oregano
4 chicken legs, backs attached, skin removed
1 1/4 cups panko breadcrumbs
2 tbs olive oil
Instructions
pre-heat oven 350F
Add the buttermilk, garlic, hot sauce, salt, and pepper, paprika, oregano, onion powder and cayenne to the chicken. Cover, and refrigerate 12 hours, turning once. Bread the chicken. Spread olive oil over a parchmentpaper-lined baking tray. Place chicken on tray. Bake until golden and crispy 45 mins, flipping for last 15 mins.
13 comments:
Thanks for sharing, looks good. You have made me hungry once again! Hugs, Valerie
This sounds so tasty, thanks for sharing :-)
Sounds great! Thanks for sharing it.
Sounds delicious Christine:))
that sounds wonderful!
Sounds great. I have never used buttermilk before and don't know what it tastes like.
Oh very great recipe that looks delicious~
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I'm glad your recipe went well for you!
I left a comment but it must have gone into the ether!
Thanks for sharing and recommending this recipe Christine. I do enjoy eating chicken and this one looks mouth-watering.
Take care dear friend.
Peggy xxxx
I don't think I've had anything buttermilk (except the biscuits) in a long time
Looks killer good.
Have you ever had chicken and waffles?
I've just added it to my cookbook. Sounds wonderful!
I have marinated my chicken in buttermilk for decades because I don't like the taste of chicken. This process seems to tame the taste. I fry my chicken, though.
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