I bought the buttermilk to make the Reeses Cake but then still had a ton leftover. I knew I didn't want to make pancakes or waffles with it so I needed to find something else. I found an oven fried chicken recipe that called for a cup of buttermilk so I gave that a shot last night. The chicken actually came out really good, I think I almost preferred it over a more traditional chicken cutlets especially since it was baked and not fried. Unfortunately mine didn't come out too crispy but I didn't have a wire rack to cook it on so I just used my crisper tray but it was still delicious anyway. (And I just realized I cooked mine on 350 instead of 400, opps, Mike always makes fun of me that I cook everything on 350, my bad). I would def make this chicken again if I had more buttermilk in the house to use up.
Oven Fried Chicken
Source: Elly Says Opa
Ingredients:
2 skinless chicken breasts
1 cup low fat buttermilk
1 tsp garlic powder
1 tsp thyme
1/4 tsp cayenne (I omitted since I didn't have any in the house)
1/2 tsp paprika
salt and pepper
1 tablespoon oil
1/4 tsp. dried mustard
Directions
Whisk together buttermilk, garlic powder, thyme, cayenne, paprika, salt and pepper. Pour mixture over chicken breasts and refrigerate for several hours or overnight.
Preheat oven to 400. Combine crushed melba toasts, oil and dry mustard. Coat chicken breasts in coating mixture, pressing to adhere.
Place chicken on a wire rack (I used a cooling rack), on top of a cookie sheet. Spray the chicken with some oil spray. Bake until chicken is done, about 45 minutes for bone-in and 30ish for boneless.
Unfortunately even after making both the chicken and the Reeses cake I still have more buttermilk left to use up so I'm going to have to make one more recipe with it. It also has to be something light that I'll eat on my own since Mike isn't around to help me. I've narrowed it down to the following recipes:
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