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Or, in our house we’ve re-named it “picnic chicken.”  To make this dish more appealing to my kiddos I’ve relied on buttermilk, freshly grated Parmesan cheese and salt and pepper to flavor the chicken and have edited out other well-known (and traditional) fried chicken flavorings, such as hot sauce, paprika, poultry seasoning or shortening. 

Baking in the oven yields crispy and more healthful results.  Here’s another great thing: with “oven-frying,” once it’s in the oven you’re free to do other things versus standing at the skillet and frying the chicken. 

Give it a try.  I don’t think you’ll be disappointed with this one.  And, change up the seasonings to suit your tastes or that of your family.





3 lbs chicken parts, rinsed and patted dry

1 cup buttermilk

Kosher salt and freshly ground black pepper

3 slices white bread

1/2 cup grated Parmesan cheese



Pre-heat oven to 400.  Prepare baking sheet with spray oil.

Season chicken with salt and pepper.  In zipper top bag, add buttermilk , salt, pepper and then chicken.  Seal bag and place into mixing bowl.  Marinate in refrigerator for 2 hours.

Place bread into bowl of food processor and process until ground into crumb consistency.  In shallow bowl or dish, blend bread crumbs with Parmesan cheese.   Dredge chicken in bread crumbs, pressing to adhere.  Place coated chicken onto baking sheet.  Do not crowd pan or chicken won’t crisp or cook properly.

Bake for 30-35 minutes.  Chicken should be golden brown.  Remove from baking pan with tongs transfer to paper towel-lined platter to drain.

Yield: 4 servings