Wednesday, September 12, 2007

What's For Dinner Wednesday - Buttermilk Baked Chicken and Coleslaw

This recipe comes from Martha Stewarts book Everyday Food: Great Food Fast. It was super easy and the results were great!!!

Buttermilk Baked Chicken
  • Vegetable oil, for baking sheet
  • 1 cup buttermilk
  • 8 slices white bread
  • 1 teaspoon hot-pepper sauce
  • Salt and pepper
  • 3/4 cup grated Parmesan cheese (2 1/2 ounces)
  • 1 teaspoon dried thyme
  • 4 pounds chicken parts (preferably legs, thighs, and wings), rinsed and patted dry


1. Preheat oven to 400 degrees. Generously rub a baking sheet with oil. In a food processor, pulse the bread until it turns into coarse crumbs.
2. In a large bowl, stir together the buttermilk, hot-pepper sauce, 3/4 teaspoon salt, and 1/2 teaspoon pepper. In a separate bowl, mix the breadcrumbs, Parmesan, thyme, and 1/8 teaspoon pepper.
3. Place the chicken in the buttermilk mixture, turning to coat evenly. Working with one piece at a time, remove chicken from liquid, letting excess drip back into bowl; dredge in the breadcrumb mixture, turning to coat evenly. Place coated chicken pieces on prepared baking sheet.
4. Bake until chicken is golden brown, about 35 minutes.

Crisping the Chicken: Leave enough space between the chicken pieces so that they crisp evenly all the way around.


Serves 6 to 8

  • 1 tablespoon Dijon mustard
  • 1 tablespoon cider vinegar
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon sugar
  • 1 teaspoon coarse salt
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1 small green cabbage, (about 1 3/4 pounds), finely shredded
  • 2 medium carrots, cut into 1/8-inch-thick matchsticks or coarsely grated
  • 1 small onion, coarsely grated (optional)

Whisk together mustard, vinegar, lemon juice, sugar, salt, mayonnaise, and sour cream in a small bowl. Refrigerate dressing, covered, until ready to use, or up to 2 days.
Put cabbage, carrots, and onion (if desired) in a large bowl. Pour in dressing, and toss thoroughly. Refrigerate, covered, until slaw begins to soften, 1 to 2 hours. If not using immediately, refrigerate, covered, up to 2 days. Just before serving, toss coleslaw again.

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