Marc and I haven't made any new recipes in the last week...we've both been tired, over-worked and basically uninspired so, tonight being a Friday night, I made it a point to make something new!
I was really in the mood for chicken cutlets but bored with our usual recipe. I remembered by mom had come up with a concoction not too long ago in which she used italian bread crumbs, cornmeal, and flaxseed meal. I had been wanting to try it for awhile so I took out Great Food Fast cookbook since I remembered a recipe for a Buttermilk Baked Chicken that I also wanted to try - my inspiration for this recipe!
This was really yummy! It took all of 10 minutes to put together and the chicken (I used 4 large chicken breasts cut into 1-inch strips) was super crispy and very very moist! It was super delicious but I am sure I can tweak the recipe next time to make it even better - I'm still thinking about what I'm going to add. To be continued...
Super Crispy Buttermilk Baked Chicken
Vegetable oil, for baking sheet
1 cup Italian Bread Crumbs
1/2 cup cornmeal
1/2 cup flaxseed meal
2 cups buttermilk **see note below to make your own
3/4 tsp salt
1/2 tsp pepper
4 Pounds chicken parts, (preferably legs, thighs, and wings), rinsed and patted dry
Preheat oven to 400 degrees. Generously rub a baking sheet with oil.
In a large bowl, stir together buttermilk, salt, and pepper. In a separate bowl, mix breadcrumbs, cornmeal, and flaxseed meal.
Place the chicken in the buttermilk mixture, turning to coat evenly. Working with one piece at a time, remove chicken from liquid, letting excess drip back into bowl; dredge in the breadcrumb mixture, turning to coat evenly. Place coated chicken pieces on prepared baking sheet.
Bake until chicken is golden brown, about 35 minutes, flipping half way through.
**Note: To make soured milk as a substitution for buttermilk - put 2 tbsp lemon juice in a 8-cup liquid measuring cup, fill the rest with milk up to the 2-cup line. Stir and set aside 5 minutes.