WHAT HAPPENS WHEN...

…visions of fried chicken tempt us. Pull this recipe out. No, it’s not the same. It’s better.

buttermilk baked chicken and kale salad for a easy healthy dinner

ABOUT THIS EASY BUTTERMILK BAKED CHICKEN RECIPE

Buttermilk baked chicken beats typical fried chicken because it’s baked not fried and because of the healthy ingredients used.

Here’s how the fun food, but healthier version, stacks up. First, the chicken coating leans more toward a crust than a crunch. It’s seasoned well with homemade all-purpose seasoning and fresh ground dried rosemary.

The all-purpose seasoning contains healthy spices and herbs, no additives, and delivers on flavor. I recommend using it rather than a typical all-purpose season salt.

Also, the chicken brines in salted buttermilk and crushed garlic. The simple, somewhat ordinary flavors contribute to the rich result.

Buttermilk baked chicken makes the perfect picnic food. It’s craveable warm or cold. It also shines dressed up a bit for company. Just transform it with sides, sauces, and a nice plate to complete the meal.

Yes, mashed potatoes and gravy, but also innovate. Try various roasted vegetables and salads for an extra health boost. Let me know what you come up with.

HELPFUL EQUIPMENT FOR A HEALTHY CHICKEN DINNER
Brining container: glass bowl with an airtight lid, or a gallon size plastic zipper bag, for the buttermilk brine
Large deep plate: for the bread crumb and spice mix. Make sure there’s room to coat the chicken
Baking sheet: half-sheet (18×13), rimmed, stainless steel

INGREDIENTS
Chicken thighs – skin on, bone in, approximately 4 pounds. get the best quality you can. without additives/spices
Buttermilk – leftover from making cultured olive butter or purchased, no additives
Garlic cloves – crushed
Sea salt – for minerals
Whole wheat einkorn sourdough breadcrumbs – for a healthier breadcrumb choice
Homemade all-purpose season salt – with helpful spices like turmeric, oregano, nigella sativa, and kelp
Rosemary leaves – grind using mortar and pestle; a little extra work for tasty fresh ground rosemary

PREP BEFORE COOKING BAKED CHICKEN DINNER

Purchase all the ingredients ahead including fresh never frozen chicken thighs with the skin on and bone-in.
Make all-purpose seasoning if you haven’t already.
Make whole wheat einkorn sourdough breadcrumbs if you haven’t already.

INGREDIENT CHECK!!

Do you have einkorn breadcrumbs?
Make sure they're ground fine!
And, homemade all-purpose seasoning?

HOW TO MAKE BUTTERMILK BAKED BREADED CHICKEN

DAY 1: FAST AND EASY PREP

Start this healthy chicken dinner recipe the day before you plan to serve it. Or, start it only two hours before. Your choice. Starting it the day before gives the chicken extra time to absorb the rich flavor of garlic, buttermilk, and sea salt.

It only takes a few minutes at this point. Grab a gallon size plastic zipper bag, or, if you prefer, a large glass storage dish and toss the chicken inside.

Pour the buttermilk in the container with the chicken and then add the sea salt and garlic. If using the plastic bag, seal it, then shuffle it around to mix the marinade. If you choose to use the glass bowl, stir the buttermilk and spices before sealing it and refrigerating it.

DAY 2: FINISH AND FEAST

It’s go time. Pre-heat the oven to 400°. If you store pans in the oven don’t forget to remove them first—why do I forget so often?!

OK, mix your homemade einkorn breadcrumbs with all-purpose seasoning and rosemary. Grab a large plate and spread the breadcrumb mixture on it. Take each piece of buttermilk brined chicken out of the marinade and let most of the buttermilk drip off for a moment.

Then, dip each side into the bread crumbs. Press the chicken thigh down to coat.

Next, place the piece of chicken on a half-sheet rimmed baking pan (preferably a stainless steel one) and repeat the process with the rest of the chicken.

Let the chicken rest for ten minutes after you place the last piece on the baking sheet.

Place the chicken in the oven and bake it for 45-50 minutes until the internal temperature reaches 165°.

healthy breadcrumbs for baked breaded chicken

HOW TO SERVE

Make 4 pounds of this buttermilk baked chicken to feed 8 or even 1.

Hear me out. Don’t shy away from baking all four pounds even if it’s only for yourself. Use fresh never frozen meat and then freeze the chicken after baking it if you prefer to save some for later.

Or, if you don’t mind eating the same food for several meals in a row go for it. Just change up the sides.

So many options. Also, consider slicing or dicing the chicken for chicken salads, adding it to a stir fry, or using it in homemade baked chicken sandwiches.

TIPS FOR SUCCESS

Buy quality chicken without added spices or solutions.

WHAT TO AVOID

Don’t let the pieces of chicken touch on the baking sheet.
If you change the bread crumbs to store bought it changes the health benefits and the outcome.
Purchase or make pure buttermilk, not the stuff with additives.

LEFTOVER TIPS

Freeze or refrigerate the leftovers. Both work.
Slice the chicken into strips or cubes and refrigerate or freeze it to use for salads along the way.

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