Notes
Buttermilk Substitute
If you don’t have buttermilk, you can make a substitute by measuring 3 cups of milk, removing 3 tablespoons, and mixing in 3 tablespoons of lemon juice or white vinegar. Let this mixture sit for 5 minutes before using in the recipe.
Cook techniques
Marinating
Marinating the chicken in buttermilk not only enhances its flavor but also tenderizes the meat, leading to a juicier result after baking.
Dredging
Dredging the marinated chicken in a seasoned flour mixture creates a crispy coating. Ensure all sides are thoroughly coated for the best texture.
Baking
Baking at a high temperature (400ºF) allows the chicken to cook through while achieving a golden, crispy exterior. Flipping the chicken halfway through ensures even cooking.
Cooling and Serving
Letting the chicken rest for a few minutes after baking helps retain juices. Serving garnished with fresh parsley adds flavor and visual appeal.
FAQ
How long should I marinate the chicken in buttermilk?
Marinate the chicken for about 20 minutes to enhance flavor and tenderness.
Can I substitute buttermilk with regular milk?
Yes, you can make a buttermilk substitute by mixing milk with lemon juice or vinegar. Let it sit for a few minutes before using.
Why is it important to pat the chicken dry before dredging?
Patting the chicken dry removes excess buttermilk, allowing the flour mixture to adhere better and create a crispier coating.
What can I use if I don’t have all-purpose seasoning?
If you don’t have all-purpose seasoning, a blend of garlic powder, onion powder, and a bit of salt and pepper can be used as a substitute.
How do I know when the chicken is done cooking?
The chicken is done when the breading is golden brown and the juices run clear. An internal temperature of 165ºF is also a good indicator.
