Roasted Chicken with Breadcrumbs
Servings: 4 servings
Ingredients
- 2 cups buttermilk
- 3 pounds split chicken breasts and/or chicken legs
- 3/4 cup flour
Breadcrumbs with Herbs
- 2 cups unseasoned dry bread crumbs
- 1 1/2 tablespoons chopped fresh rosemary
- 2 tablespoons chopped fresh thyme
- 1/4 cup chopped Italian parsley
- 1 1/2 teaspoons salt
- fresh ground pepper to taste
Instructions
- Pour buttermilk into a large, shallow dish. Add chicken pieces and turn to coat. Cover and let stand for 1 hour.
- Meanwhile, in pie plate, add all seasoned breadcrumb ingredients and use a fork to combine.
- Preheat oven to 400°F. Line a rimmed baking sheet with foil. Using a pan with a rack also works.
- Place flour in a separate shallow bowl or pie plate. Working with one piece of chicken at a time, remove from buttermilk, and dip in flour to evenly coat, dip back into buttermilk, then coat with seasoned breadcrumbs. Place on pan, spacing pieces as far apart as possible.
- Bake until chicken pieces register 160 °F on an instant-read thermometer. The crust should be golden and crisp, about 45 minutes or longer depending on size of chicken pieces.
Notes
For a faster version, substitute prepared Italian seasoned breadcrumbs.
For very large breasts, don't cut in half. Also be aware that if some pieces are much larger than others, they will take longer to cook.