Buttermilk Baked Chicken
You can never have too many main course recipes, so give Buttermilk Baked Chicken a try. This recipe makes 4 servings with 942 calories, 75g of protein, and 60g of fat each. This recipe covers 36% of your daily requirements of vitamins and minerals. Head to the store and pick up buttermilk, parmesan cheese, kosher salt and pepper, and a few other things to make it today. To use up the buttermilk you could follow this main course with the Buttermilk Pie as a dessert.
Instructions
Watch how to make this recipe.
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.