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Recipe Summary

prep:
25 mins
marinate:
4 hrs to 1 day
bake:
30 mins at 375°
Servings:
4
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Ingredients

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Directions

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  • Place chicken in a resealable plastic bag set in a bowl.

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  • For marinade, in a small bowl, stir together buttermilk and half of the salt. Pour over chicken. Seal bag; turn to coat chicken. Marinate in the refrigerator for 4 to 24 hours, turning bag occasionally.

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  • Grease a 15x10x1-inch baking pan. In a small bowl, combine egg and the water. In a shallow dish, mix panko, sage, thyme, savory, pepper and the remaining salt. Drain chicken, discarding marinade. Dip chicken pieces, one at a time, into egg mixture; coat with crumb mixture.

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  • In prepared baking pan, arrange chicken so pieces are not touching. Sprinkle with any remaining crumb mixture.

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  • Bake, uncovered, in a 375 degree F oven about 30 minutes or until chicken is no longer pink (170 degrees F). Do not turn pieces while baking. Makes 4 servings.

Curried Oven-Fried Chicken:

Prepare as above, except substitute 1-1/2 teaspoons curry powder for the sage, thyme, and savory.

*

To make 1 cup sour milk, place 1 tablespoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 cup liquid; stir. Let the mixture stand for 5 minutes before using it in a recipe.

Nutrition Facts

262 calories; total fat 4g; saturated fat 1g; polyunsaturated fat 1g; monounsaturated fat 1g; cholesterol 137mg; sodium 453mg; potassium 452mg; carbohydrates 15g; fiber 1g; sugar 3g; protein 38g; trans fatty acidg; vitamin a 97IU; vitamin c 2mg; thiaminmg; riboflavinmg; niacin equivalents 16mg; vitamin b6 1mg; folate 16mcg; vitamin b12 1mcg; calcium 91mg; iron 2mg.

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