Hello from the Hunt Kitchen!

I was told I have lots of good recipes and that I should start a recipe blog, so here ya go! My fondest memories of home were sitting around to the table each evening with my family to eat a good home-cooked meal and I desire to keep that tradition going in my own home. I work hard to make sure my family has a good and balanced meal each day. I have tried each of these recipes and give them my approval.

I'm going to post my weekly menus as well, so feel free to mooch if you like. I do all my grocery shopping on Saturdays, so I plan my menus from Saturday to Friday. Friday is always Pizza Day; Saturday is usually open to either leftovers or some sort of burger. Wednesdays are usually leftovers as well - most of the recipes make more than enough for dinner for our family of 5, so we always have food to eat on Wednesdays without having to fix something new.

Please leave your comments on any recipe you try - even if it didn't work out! Bon Appetit!!

Monday, March 31, 2008

Buttermilk Baked Chicken

Serves 4
Prep Time: 10 minutes
Total Time: 50 minutes

Vegetable Oil, for baking sheet
8 slices white bread
1 Cup Buttermilk
1 tsp. Hot-pepper sauce
Salt and Pepper
3/4 Cup grated Parmesan Cheese
1 tsp. Dried Thyme
4 lbs. chicken parts (preferable legs, thighs, and wings), rinsed and patted dry

Preheat oven to 400 degrees. Generously rub a baking sheet with oil. In a food processor, pulse the bread until it turns into coarse crumbs.

In a large bowl, stir together the buttermilk, hot-pepper sauce, 3/4 teaspoon salt, and 1/2 teaspoon pepper. In a seperate bowl, mix the breadcrumbs, Parmesan, thyme, and 1/8 teaspoon pepper.

Place the chicken in the buttermilk mixture, turning to coat evenly. Working with on 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, leaving enough space between them so that they crisp evenly all the way around.

Bake until chicken is golden brown, about 35 minutes.

Hint: Don't have buttermilk? Mix 1 Tbs. of vinegar or lemon juice with enough milk to make 1 cup. Let it sit for 5 minutes before using. Makes 1 cup.

Sides: Cole-slaw, cooked carrots

1 comment:

Stephanie & Rhett said...

I forget how yummy this is until we have it. The bread coating gets crunchy in the oven while keeping the chicken so juicy and tender! I finally had to stop myself after 2 legs and a thigh. Can't wait to have it for leftovers tomorrow!