Monday Munchies #41

This is an easy and tasty recipe. It's not any one cook or chef's recipe, but a cobbled together version I made last week. I've forced myself to make it again. I boned a 1.3kg chicken, but I have used thigh fillets and I expect any cut would work. I used wholegrain commercial breadcrumbs because I never have any left over bread. (Labradors) This recipe doesn't make the crisp shell of fried crumbed chicken, but it is delicious and, I think, healthier. If you can't buy buttermilk, you can make your own by souring a cup of milk with a tablespoon of lemon juice or vinegar and letting it stand for 5 minutes.

Buttermilk Crumbed Chicken  serves 4

• 1 cup buttermilk
• optional flavourings: mustard, Tabasco, garlic, chilli flakes eg.
  
• 8 pieces of chicken
• 1 1/2 cups breadcrumbs
• 1/2 cup grated Paremsan cheese
• 1-2 tspn dried herbs: oregano, parsley, thyme eg.
  
• salt and pepper to taste

Pour the buttermilk into a ziplock bag and add any flavouring you like, I didn't add anything at all because the chicken was free range and I like the simple, succulent taste of plain chook. Put the chicken in and smoosh it all about so the buttermilk coats every piece, all over. Zip the bag up and leave in the fridge for at least an hour, and even overnight.

Preheat the oven to 180*C. Mix the breadcrumbs, cheese, herbs, salt and pepper together in a tray. Take each piece of chicken out of the bag, giving it a tiny moment to drip any excess liquid, then place it in the breadcrumbs and lightly press them in, turn the chicken over and repeat. Place on a tray, leaving a little space between each piece and then bake in the oven for between 30 and 40 minutes. It may depend on the thickness of your portions!!!

Remove to a plate and enjoy!! The chicken is delicious hot or cold.

Comments

[drk]

this kind of food always makes me think of summer picnics. perfect with potato salad. been a bit quiet this week 2paw. hope everything is ok.

[sue]

Oh that sounds and looks delicious. Yes you have been very quiet, is everything okay with you.

[Rose Red]

I love crumbed chicken, we usually have it every week - and I always used commercial breadcrumbs - it's just easier! Will have to try this version though, we just use egg and breadcrumbs!

[inkberryblue]

Yummo Cindy! I can imagine that this must be really succulent. Love the way it's baked, not fried, too. =)

[Jan]

Hi Cindy, good to hear from you. Have you tried Panko crumbs? I first came across them on an international forum. Apparently from Asia originally, they stay very crisp according to those who used them. I haven't tried them yet. I've also seen them in Delicious recipes from various chefs. I saw them the other day in Coles but didn't get any so I can't vouch for them personally.

[Lois]

YUM!!

[linda]

hi Cindy I just wanted to say hi and how are you??? Are you poorly?? A whole week in between posts is usually a tell tale sign, I hope you are feeling good and have just been too busy to post?? xxx

[Ann]

So yummy. I do not like frying & your baking method is great. I must try this recipe as I am sure my girls will love it.