Monday, April 30, 2012

SRC: Crispy Buttermilk Baked Chicken

Secret Recipe Club

This month, I was assigned Baking and Creating by Avril. I immediately went straight to her blog to explore :)

Typically when it comes time for me to choose a recipe, I try to vary it up. If I chose something savory last time, I go with a sweet and vice versa. Last time, I chose savory - sweet time, right? Wrong! Now it's not that I didn't find any sweets on Avril's blog. Quite the opposite - I cannot wait to make her Cookie Bars, Pumpkies, and Brookies. I also was seriously considering the Bacon Tomato Pasta, but I did pasta last month. Then I found Crunchy Buttermilk Baked Chicken. A few days before our assignments went out, I had tried an oven-fried chicken recipe that failed MISERABLY. So when I saw this chicken on Avril's blog, I knew it was the one I wanted to try.

It was crispy and great alone - although I am on a buffalo kick lately and everything is getting dipped in buffalo!

What you need:
  • 2 cups buttermilk
  • 1/4 cup sour cream
  • 1 envelope Ranch Dressing mix {or 1 homemade recipe}
  • 1 tbsp. salt
  • 2 lbs. chicken breasts (Mine were super thick - I will be cutting them in half next time!)
  • 4 to 5 slices bread, torn into smaller pieces

Combine buttermilk, sour cream, and 2 tbsp. of dressing mix in a bowl. 
Place chicken in it and toss to coat. Cover and refrigerate for 30 minutes to 1 hour.
Meanwhile, run the slices of bread plus the remainder of the ranch mix through a food processor.

Spread the seasoned breadcrumbs on a rimmed baking sheet and bake at 450* for about 5 minutes. Watch these carefully to make sure they don't burn! Stir a couple times while baking to help :)

Place bread crumbs in a bowl and dip the buttermilk soaked chicken in them to coat.
Place chicken on a foil-lined baking sheet that has been sprayed with nonstick cooking spray and give the chicken a light spray.

Bake chicken on a rack set on the lowest place in your oven for 10 minutes.
Move chicken to middle rack and reduce oven temperature to 400* - bake for an additional 20 to 25 minutes or until chicken is cooked all the way through.

A peek at my past SRC recipes: Brisket & Veggies, Banana Custard Cream Pie, Chicken Egg Rolls, Hamantaschen, and Lemon Fettuccine.

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Kirstin said...

YUM. this sounds really good

Jocelyn said...

I love that this has ranch in the buttermilk mixture!! I bet the flavor with buffalo is awesome!!!!

Kelsey said...

This sounds amazing! Great SRC post

Carrie B said...

I love new chicken recipes for easy weeknight meals. This looks really good!!!!

Shirley said...

Simply love the idea of doing chicken this way!

amy (fearless homemaker) said...

mmm, this sounds awesome! i'm always looking for new ways to jazz up chicken + this looks like a great recipe to try soon!

Unknown said...

buttermilk really does make everything better. it's a close second behind bacon ;)

happy src reveal!