Tuesday, May 13, 2008

Buttermilk Baked Chicken and Slaw

Things I look for in a good recipe for a family dinner are this:
  • Will my kids eat it?
  • Can I make it in a reasonable amount of time?
  • Is it a little different from the norm?
Here's a recipe I tried last night and my family really liked it.   I know breaded chicken is nothing new, but it was different from our norm, tasted great, and was easy to put together. I got the chicken in the oven, then made the slaw.  I also served it with fresh fruit.
(PS.  Don't you chicken out on making the slaw, it was great and my kids all loved it!)
Here you go...

Buttermilk Baked Chicken

Serves 4 (I have a family of 5 and it made plenty)

  • Non-stick cooking spry
  • 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) (I used fresh grated and the kind in the green container)
  • 1 teaspoon dried thyme
  • 4 pounds chicken parts (preferably legs, thighs, and wings), rinsed and patted dry ( I used boneless chicken thighs.  I didn't use 4lbs, I just used enough to feed my family.  If you use chicken breast, it won't be as tender and you need to reduce the cooking time to 20-25 minutes).


  1. Preheat oven to 400 degrees. Spray cooking sheet. 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 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. (Half way through I drizzled a little olive oil on the top of the chicken to make it crispier.  Yum!)

    Note: Leave enough space between the chicken pieces so that they crisp evenly all the way around.  This recipe makes a lot of the breadcrumb mixture.   
Carrot Cumin Slaw

  • 1/4 to 1/2 green cabbage, cored and shredded (3 cups)
  • 3 carrots, coarsely grated (1 3/4 cups)
  • 1 jalapeno chile, seeded and minced
  • 1/4 cup canola oil
  • Juice from 1 or 2 limes
  • 3 tablespoons chopped cilantro
  • 1/2 teaspoon ground cumin
  • 1/4 tsp coarse salt and 1/8 tsp freshly ground pepper


  1. In a large bowl, combine cabbage, carrots, and jalapeno. Drizzle with oil and lime juice. Add cilantro and cumin. Season with salt and pepper. Toss to combine. Serve immediately, or refrigerate in an airtight container for up to 4 hours to allow flavors to develop.


Heather C. said...

that coleslaw looks yummy, maybe I'll try that instead of salad tomorrow.

Kyle said...

This looks yummy..thanks for the recipe!

Sara said...


Jessica and Bradley James Olsen said...

Hi Melissa! Snoop all you want. I am on your blog constantly. I hope you dont mind if I steal your fantastic ideas sometimes. Nah mom is basically illiterate with the blogging thing, and we wont even bring up the downloading pix issue. haha. She needs one. I love blogging, its a great way to stay in contact with everyone. Ray and Brad Bowles have a blog. Its the new one on my contacts that has all of Brooklyns baby pix. Check it out. Have a great day. Jess Olsen.