Buttermilk Baked Chicken
Instead of using a rich egg or cream batter, the
chicken in this recipe is dipped in whole wheat flour,
buttermilk-egg batter, and then unsweetened cereal crumbs to make a wonderfully crispy hot baked chicken, or cold picnic chicken. 70
salt and black pepper
freshly ground, to taste
chicken thighs, boneless, skinless
washed, patted dry
Preheat the oven to 425 degrees F. Generously coat a roasting pan with vegetable cooking spray.
Measure the flour onto a plate.
Mix the eggs with the buttermilk and mustard and whisk until smooth.
Place the crumbs on another plate and season with paprika and salt and pepper.
Dip the chicken in the flour; coat well and shake off the excess.
Dip the chicken in the egg mixture and then into the cereal crumbs, pressing to make sure the crumbs adhere.
Place in the prepared pan, dot with the butter or margarine, and bake for 25 to 30 minutes, or until crispy, without turning.
Serve hot or at room temperature garnished with parsley sprigs.
Variations: A whole chicken, cut-up, or even chicken breasts alone can be substituted for the chicken thighs.
Whole-grain bread crumbs can be substituted for cereal crumbs.
Cooking Note: Cereal crumbs can easily be prepared in a food processor or blender.