Chicken In Buttermilk
Recipe: #20887
September 08, 2015
Categories: Chicken, Australian, British, Easter, Romantic Dinner Sunday Dinner, Oven Bake, High Protein, No Eggs, Buttermilk, Spicy, Chicken Dinner, more
"So easy, so delicious and so tender. Served with salad this is a great recipe! I have incorporated the cook time as marinade time, overnight is best but 3 hours is the minimum."
Ingredients
Nutritional
- Serving Size: 1 (652 g)
- Calories 876.7
- Total Fat - 27.3 g
- Saturated Fat - 7.2 g
- Cholesterol - 489 mg
- Sodium - 1934.9 mg
- Total Carbohydrate - 41.3 g
- Dietary Fiber - 2.4 g
- Sugars - 3.3 g
- Protein - 109.4 g
- Calcium - 348.7 mg
- Iron - 6 mg
- Vitamin C - 0.1 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
Combine the buttermilk and Tabasco in a large snap lock bag, add the chicken and massage the buttermilk mix to coat. Secure the bag and refrigerate for minimum 3 hours (or really .... overnight is best).
Step 2
Preheat the oven to 220 degrees Celsius fan-forced.
Step 3
Line a baking tray with baking paper.
Step 4
Combine the flour, baking powder, salt, paprika and sesame seeds in another large snap lock bag and shake to combine.
Step 5
Add one chicken piece at a time to the bag and shake to coat well.
Step 6
Place the chicken on the tray and spray lightly with olive oil.
Step 7
Roast the chicken for 45 minutes, or until golden, crisp and cooked through.
Tips
- Olive oil cooking spray