My best friend Dawn gave me The bon appetit fast easy fresh cookbook for my last birthday.
1 ¼ cups buttermilk
2 tbs Dijon mustard
4 garlic cloves, pressed
2 tsps salt, divided
1 ½ tsps cayenne pepper, divided
12 chicken pieces with skin and bones (4 breasts, 4 thighs,
and 4 drumsticks)
1 cup unseasoned dry breadcrumbs
1/3 cup freshly grated parmesan cheese
¼ cup all purpose flour
2 tsps dried thyme
½ tsp paprika
3 tbls unsalted butter, melted
Whisk: buttermilk, mustard, garlic, 1 tsp salt, and 1 tsp
cayenne in large bowl. Add chicken and turn to coat. Cover and chill at least 3
hours or overnight, turning occasionally.
Place: 1 rack on each of 2 large rimmed baking sheets. Mix
breadcrumbs, cheese, flour, thyme, paprika, remaining 1 tsp of salt, and ½ tsp
cayenne in medium bowl. Remove chicken from buttermilk mixture, allowing excess
to drip off. Working in batches, add chicken to breadcrumb mixture; turn to
coat. Arrange chicken pieces, skin side up, on racks. Let stand 30 minutes at
room temperature.
Preheat: oven to 425 degrees. Drizzle butter over chicken;
bake until crisp, brown, and cooked through, about 50 minutes.
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