Pat Neely's Tasty Oven-Baked Buttermilk Chicken
Watch how easy it is to make a mouth-watering, healthy alternative to fried chicken!
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Oven-Baked Buttermilk Chicken
2 cups buttermilk
Juice of 1/2 lemon
1 tablespoon hot sauce
1/2 yellow onion, sliced
5 sprigs fresh thyme
3 cloves garlic, smashed
Kosher salt and freshly ground black pepper
1 (3 pound) chicken cut into 8 pieces, rinsed and patted dry
2 cups crushed corn flakes
3/4 cup grated Parmesan cheese
2 teaspoons chopped fresh thyme
Preheat the oven to 400 degrees F. Fit a sheet tray with a wire rack and spray with nonstick cooking spray.
Mix together buttermilk, lemon juice, hot sauce, onion, thyme, garlic, salt, and pepper to a large bowl. Add chicken and coat with mixture. Cover with plastic wrap and place in the refrigerator for 3 hours or up 12 hours.
Mix corn flakes, Parmesan cheese, and thyme together. Season with salt and pepper.
Remove chicken from the marinade, letting the excess drip off, and dredge through the corn flake-Parmesan mixture, pressing to help it adhere.
Place on the wire rack-fitted sheet tray and bake for 45 minutes until golden and crisp.
Buttermilk Roast Chicken with Potatoes and Cornichon Butter
There are countless ways to prepare a simple roast chicken, but sometimes you want and need a go-to preparation that you can turn to again and again without overthinking every single detail. This is that recipe. GET THE RECIPE ►►
Serves: 4
Ingredients:
1 whole chicken, about 4 pounds
1 cup buttermilk
1 cup pickle juice, from any type of pickles (dill, bread and butter, spicy garlic, etc.)
1 pinch kosher salt, to taste
1 1/2 pounds baby potatoes, halved, or small golden potatoes, peeled and sliced 1/4-inch thick (up to 2 pounds of potatoes)
1 splash olive oil
1 tablespoon butter, softened
4 cornichons, finely chopped
1 tablespoon finely chopped flat-leaf parsley
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
Healthy Buttermilk Chicken Burger Recipe - Oven Baked Recipes by Warren Nash
For a tasty and healthy dish, try my oven baked buttermilk chicken burger recipe. Instead of it being fried, it’s made in the oven to make it healthier whilst still delivering great taste.
Furthermore, this recipe is really easy to make with just a few ingredients. Buttermilk and chicken make a great combo, especially in a burger, so why not try it now. Check out all my other burger recipes:
Get directions on how to make my healthy oven baked buttermilk chicken burger recipe on my website:
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Ingredients (Serves 2 | Prep time: 10m | Cooking time: 20m | 192 calories & 1.4g fat p/serving):
- 1 Chicken Breast
- 10g Plain Flour
- 50ml Buttermilk
- 40g Breadcrumbs
- 1 tsp Paprika
- Things for your burger
Amazing Roasted Chicken Recipe
This Roasted Chicken recipe is so simple and delicious! It’s excellent for dinner with your family but also fancy enough for entertaining. You’ll love how tender and juicy this roast chicken is and how it comes out perfect every time! Easy to make with just a handful of simple ingredients, this whole roasted chicken recipe is a family favorite. You probably already have the ingredients in your kitchen! Tender, juicy, golden, and so aromatic, you’ll never want to pick up another store-made rotisserie chicken.
RECIPE:
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How To Make Buttermilk Roasted Chicken
How To Make Buttermilk Roasted Chicken is tender, moist juicy, and absolutely delicious. With the complimentary addition of the perfect spices which makes you want to lick your fingers.
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Buttermilk Roasted Chicken Recipe:
Buttermilk Roasted Chicken | Everyday Food with Sarah Carey
Buttermilk's not just for pancakes and salad dressings. This tangy magic ingredient has great tenderizing properties, which makes it perfect for marinating chicken. And today I'll show you how to make a super-simple, super-delicious marinade for one whole chicken, cut into parts. It's so easy, you can take five minutes to put it together in the morning, let the chicken marinate all day (refrigerated, of course), then toss it in the oven to roast when you get home. That's about as close to instant dinner as you can get!
Sarah's Tip of the Day:
I'll show you one small thing you need to do before putting the chicken into the oven. It ensures that the marinade won't burn, and it helps with cleanup. And, if you're wondering what to do with that extra buttermilk, check out our fabulous ideas for cooking with buttermilk from the October issue:
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Recipe Ingredients:
one whole chicken, cut into parts
2 cups buttermilk
fresh dill
lemon zest
salt
pepper
Get the Full Recipe:
Nutritional Info:
Per serv (serves 4): 468 cal; 26 g fat; 53 g protein; 3 g carb; 0 g fiber
More Chicken Recipes:
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Buttermilk Roasted Chicken | Everyday Food with Sarah Carey