OVEN-FRIED BUTTERMILK CHICKEN
Yield: 4 servings
4 Servings 1/4 ts Dried thyme
1/2 c Freshly grated Parmesan 1/4 ts Garlic powder
-cheese 1/8 ts Freshly ground pepper
1/2 c Raw wheat germ 8 Chicken thighs, wiped with
1/2 ts Dried rosemary -damp cloth
1/2 ts Onion powder 3/4 c Buttermilk
1/2 ts Salt
Preheat oven to 325 F. lightly grease baking sheet. Combine all
ingredients except chicken and buttermilk in pie plate or shallow dish. Dip
chicken in buttermilk, then roll in dry mixture and place on baking sheet.
Bake until chicken test done, about 50 minutes.
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