Description
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.
Ingredients
Units
Scale
- 1 large package chicken thighs (skin on, bone in, approximately 4 pounds)
- 1 cup buttermilk (from making cultured olive butter or purchased)
- 2 garlic cloves, crushed
- 1/4 teaspoon sea salt
- 1 1/3 cups fine Whole Wheat Einkorn Sourdough Breadcrumbs
- 1 tablespoon homemade all-purpose season salt
- 2 teaspoons rosemary leaves, grind using mortar and pestle
Instructions
Day 1: Two hours or up to one day before cooking the chicken
- Place skin-on chicken thighs in a large plastic bag along with 1 cup buttermilk, 2 crushed garlic cloves, and ¼ teaspoon sea salt. Store this chicken, covered, in the refrigerator. Flip the bag over after 8 -12 hours so both sides marinate well.
Day 2: Baking day
- Pre-heat the oven to 400°.
- Mix 1 1/3 cups fine whole wheat einkorn sourdough breadcrumbs with 1 tablespoon homemade all-purpose season salt and 2 teaspoons rosemary leaves (grind using mortar and pestle) in a small bowl. Spread the seasoning out on a large plate. Mix well.
- Coat each piece of buttermilk chicken with the breadcrumb mixture. Press the bread crumbs onto the chicken evenly. Place each piece on a half-sheet rimmed baking sheet.
- Let breaded chicken rest for 10 minutes.
- Place chicken in the oven and bake for 45-50 minutes or until the internal meat temperature reaches 165°.
Notes
If you change the homemade bread crumbs and all-purpose seasoning the health benefits and outcome changes. For the recipes visit honeysaltandolive.com
