Ask anyone who knows me: Fried chicken is one of my favorite indulgences in life. Unfortunately, the key word here is "indulgence," meaning I don't allow myself to have it at every whim (e.g., daily).
I could foresee myself enjoying this buttermilk baked chicken on a regular basis. The recipe, which is the perfect use of leftover chicken legs, is texturally similar to fried chicken, sans the grease. To prepare this simple recipe tonight, read more. From Everyday Food
Ingredients Vegetable oil, for baking sheet Directions Serves 4.
Buttermilk Baked Chicken
8 slices white bread
1 cup buttermilk
1 teaspoon hot-pepper sauce
Salt and pepper
3/4 cup grated Parmesan cheese (2 1/2 ounces)
1 teaspoon dried thyme
4 pounds chicken parts (preferably legs, thighs, and wings), rinsed and patted dry
From Everyday Food
Vegetable oil, for baking sheet