Chicken In Buttermilk
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."
- 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
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).
Preheat the oven to 220 degrees Celsius fan-forced.
Line a baking tray with baking paper.
Combine the flour, baking powder, salt, paprika and sesame seeds in another large snap lock bag and shake to combine.
Add one chicken piece at a time to the bag and shake to coat well.
Place the chicken on the tray and spray lightly with olive oil.
Roast the chicken for 45 minutes, or until golden, crisp and cooked through.
- Olive oil cooking spray