BUTTERMILK BAKED CHICKEN
Buttermilk works well as a meat tenderizer. The longer the meat marinates the better, but even if it is just for 20 minutes it is delicious. Great as a family weeknight dinner, or, perfect on your Brunch table if your expecting a crowd. For Parties, plan for one piece per person, if there is a lot of other food, or two if the menu is limited. I especially like this method of cooking, because the chicken gets crispy, without the greasy stove top clean up.
Serves 4 2 1/2 pounds of Chicken leg and thigh peices ( plan for 2 pieces per person) 1 cup Buttermilk (or as needed) 1 1/2 cups bread crumbs bread crumbs or Panko, 1 teaspoon salt and 1/2 teaspoon ground pepper pinch of savory, marjoram, ground sage (optional)
Pre-heat oven to 375
1. line a cookie sheet with parchment paper, and brush oil on the paper to prevent the chicken from sticking.
2. remove skin from thighs, and any loose skin on legs. A little skin on the leg is good for holding the meat to the bone, but if it is loose, cut it off.
3.in a large bowl, add chicken, and pour in buttermilk, making sure to coat all pieces. Marinate for 20 minutes to 24 hours in the refrigerator.
4. In a large bowl, add bread crumbs and seasonings, and mix.
5. Shake off excess butter milk from chicken pieces, and dredge, coating all sides. 6. Place on oiled, and lined cookie sheet, about 2 inches apart, and bake 1 hour, turning once at half time. enjoy!