Moist baked buttermilk chicken recipe
Getting complaints about chicken dinners being too dry? They’ll end forever once you’ve served our moist baked buttermilk chicken recipe.
Ingredients
- 8 4 oz chicken legs
- 4 cups lowfat buttermilk
- 2 Tbsp lemon juice
- 1/4 cup hot sauce
- 1/2 tsp poultry seasoning
- 1 tsp ground pepper
- 2 tsp salt
- 5 cups cornflakes crushed
- 1 cup Parmesan cheese grated
- 1 tsp garlic powder
- 1/2 tsp paprika
Instructions
- Mix buttermilk, lemon juice, hot sauce, poultry seasoning, pepper and salt together in large bowl. Submerge chicken in buttermilk mixture and soak for at least 3 hours (or overnight).
- Preheat oven to 350 degrees.
- Mix cornflakes, parmesan cheese, garlic powder and paprika in large bowl. Dredge chicken into cornflake mixture until thoroughly coated then place chicken on a parchment paper lined baking sheet.
- Bake 40-45 minutes or until chicken reaches internal temperature of 165 degrees.
Notes
Forget the fried chicken! Low-fat buttermilk and a crunchy coating of cornflakes and parmesan cheese make this dish a favorite.
Nutrition
Calories: 487kcal | Carbohydrates: 34g | Protein: 48g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 145mg | Sodium: 2800mg | Potassium: 486mg | Fiber: 2g | Sugar: 4g