Recipe of the Week

I can't believe people actually liked my idea of putting recipes on my blog. It felt a little pretentious doing it, but as the great demotivational posters would say, "The problem with being better than everyone else is that people tend to assume you're pretentious." Just kidding. I teach kindergarten -- I love to share (expect McDonald's french fries -- DO NOT touch)!

Here's my new favorite. I made it for Chuck last week and he declared it the new fried chicken recipe of choice. I'm making it tonight for my parents, Shelley and Lucy, and Shane in spirit (get well soon Shaner!!). It's super easy and isn't greasy, like baked fried chicken can get.

It's Martha Stewart again. The book is Great Food Fast and don't worry -- the picture is not from me. That's all Martha.

Buttermilk Baked Chicken
Vegetable oil, for baking sheet
8 slices white bread -- I used 1 1/2 cups Progresso Italian Bread Crumbs because I'm lazy
1 cup buttermilk
1 teaspoon hot-pepper sauce
Salt and pepper
3/4 cup grated Parmesan cheese
1 teaspoon dried thyme
4 pounds chicken parts (preferably legs, thighs, and wings), rinsed and patted dry


Preheat oven to 400 degrees F. Generously rub a baking sheet with oil. In a food processor, pulse bread until it turns into coarse crumbs. Again, I used store bought bread crumbs. Sorry Martha. Don't hate me. I know I've shamed you.


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

4 comments:

  1. ok, isn't that martha book the best...
    reid and i cook from it at least 4 times a week.

    ReplyDelete
  2. This looks really good...I am going to have to make it!

    ReplyDelete
  3. you had me at hot pepper sauce...
    About the bread crumbs -- You can actually make them ahead of time in the processor and freeze them in a container. They stay fresh in there for at least 6 months, only take about 5 min to defrost, and best of all, Martha won't beat you.
    Love, Emy's domestic triplet Emaline.

    ReplyDelete
  4. This looks too fancy - when can we get together to get our own large McDonald's fry and not share them?

    ReplyDelete

Tell me about it. Oh and thanks for validating my life.

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