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Oven Fried Chicken




Source of Recipe


Posted by Mary Ellen


Recipe Link: Home Cookin'

List of Ingredients




1 chicken (about 3 1/2 pounds)
3 cups buttermilk
1 1/2 cups Seasoned Bread Crumbs (recipe follows)
1/2 cup grated Dry Jack or Parmesan cheese
1 tablespoon fresh thyme leaves
1 tablespoon finely chopped fresh rosemary
Kosher salt and freshly ground black pepper to taste

Recipe



Cut the chicken into eight pieces: two breasts, two thighs, two drumsticks and two wings. Place the chicken in a deep bowl and pour the buttermilk over it. Let stand at room temperature for 30 minutes.

Whisk together the bread crumbs, cheese, thyme, rosemary, salt and pepper in a wide, shallow bowl. Evenly coat the chicken with the bread crumb mixture and place the pieces on a baking sheet. Let stand for 15 minutes.

Meanwhile, preheat the oven to 375 F.

Bake the chicken until the juices run clear when the thigh is pierced with a thin knife, 35 to 40 minutes. Serve hot.
Makes 2 to 4 servings


SEASONED BREAD CRUMBS
6 slices crusty bread, cut into 1-inch cubes (about 2 cups)
4 tablespoons ( 1/2 stick) unsalted butter
4 garlic cloves, minced
3 tablespoons minced fresh herbs, such as basil, parsley, thyme or oregano
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Preheat the oven to 300º F.

Spread the cubes of bread on a baking sheet and toast them in the oven until golden, about 15 minutes. Place the butter, garlic and herbs in a small saucepan and heat over low heat until the butter is melted. Toss the toasted bread with the butter mixture in a large bowl and sprinkle with the salt and pepper. Process the bread in two batches in a food processor until you have fine crumbs. Sift the crumbs through a mesh strainer and process the larger crumbs again until all are fine. (If you do not have a food processor, crush the bread on the baking sheet with a rolling pin.)
Makes 1 cup.