Take your chicken dinner to the next level with our recipe for Buttermilk Baked Chicken. Crispy and delicious without deep frying! A great way to use leftover buttermilk and easy to get on the table with minimal effort.
Have you cooked with buttermilk? Maybe you have some leftover buttermilk from last weekend’s buttermilk pancakes and now you don’t know what to do with it? Well, it’s your lucky day, because it’s time for Buttermilk Baked Chicken!
Buttermilk Baked Chicken
- 1 cup buttermilk
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 cup breadcrumbs
- ½ cup grated parmesan cheese
- 2 teaspoons Italian seasoning
- 2 pounds chicken thighs and drumsticks
Preheat oven to 400 degrees. Line a baking sheet with foil or parchment paper and spray with olive oil spray.
Mix buttermilk, salt, and pepper together in bowl. In separate bowl, mix breadcrumbs, parmesan, and Italian seasoning.
Place chicken in buttermilk mixture and coat evenly. Remove chicken one piece at a time and dredge in breadcrumb mixture, turning to coat evenly. Place coated chicken on baking sheet.
Bake until golden brown, approximately 35-40 minutes.