Crispy Buttermilk Chicken

Noo's Note:

An easy and tasty supper solution,although a little prior planning is required. I quite often use chicken breasts,and cut them into goujons for the kids to dip into sauces! Great served with a simple salad.

• Total Time: 2 hrs 30 mins
• Prep Time: 2 hrs
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 2 cups buttermilk
• 2 teaspoons ground coriander
• 3 teaspoons sweet paprika
• 8 chicken thigh fillets , trimmed and halved
• 2 teaspoons dried oregano
• 2 teaspoons finely grated lemon rind
• 2 cups multigrain breadcrumbs
• 1 tablespoon sesame seed

Directions:

1. Combine buttermilk,coriander and paprika in a bowl.Add chicken,turn to coat.Cover and chill for two hours.
2. Preheat oven to 200 degrees c.Grease a large baking tray.
3. Combine breadcrumbs,oregano,lemon rind and sesame seeds in a large bowl.Add salt and pepper to taste.Remove chicken from buttermilk mixture,and toss a piece at a time into crumb mixture.Place on the prepared tray.
4. Bake for 30 mins or until golden and cooked through.

Reviews

[Deantini]

This is a really, really good Baked Buttermilk Chicken recipe. I used part chicken drumsticks and chicken breast and it worked great on both. I always marinate in a plastic bag as it gives a better coverage, I find, and such I halved the buttermilk but left the spices the same. I marinated for 3 hours. I made the breadcrumb mix using only 1 cup of breadcrumbs but kept the spices the same. After breading the chicken I stil had more than 1/2 of the breadcrumb mixture left. Worth noting for people that keep an eye on the calorie/carb intake, as the reduced buttermilk and breadcrumb usage cut the calories back by 125 per serving or by 25%. I will for sure be making this again, the flavours were great (we couldn't really tell that there were lemon zest in the mix). I served it with Marinated Greek Village Salad and Curry Rice. Made for PRMR.

[I'mPat]

I used 8 skinless boneless thigh fillets with a total weight of 1.1K (usually with this amount I would get about 700 grams) so after cooking for 3 I had a little more left over than I expected (lunch sandwiches) but like a previous reviewer I would cut the buttermilk to 1 cup, expecially if you are doing boneless and keeping the paprika (I used a hot hungarian as that was all I had but I think it added a nice little kick to the dish) and the ground coriander as per recipe. I gave them a spray with olive oil before baking and mine took 35 minutes and were beautifully moist but I wouldn't say crispy especially the underside which was on the tray so I am thinking of baking them on a rack (lightly oiled) so the hot air can circulate all round and hopefully this will get a crispier product. Thank you Noo for a recipe I really wish to try again, made for Please Review My Recipe.

[Margie99]

I used boneless chicken breast cut into strips. I loved the way the chicken stayed juicy and moist. The seasonings worked together although I will probably change them a bit to suit our tastes. The lemon was not as strong as I had hoped, we will make these again.