Buttermilk Baked Chicken + Carrot Slaw

for the chicken

4 pound chicken, broken down into 8 pieces
8 slices white bread
3/4 cup grated Parmesan cheese (2 1/2 ounces)
1 1/2 teaspoons dried thyme
1 cup buttermilk
1 teaspoon hot pepper sauce
salt & pepper
peanut oil

Preheat oven to 400*F. Very generously coat a large rimmed baking sheet with peanut oil.

Pulse the bread slices in a food processor fitted with the S blade to form coarse crumbs. In a large bowl, combine the bread crumbs with the Parmesan, thyme, and a generous pinch of salt and pepper.

In another large bowl, combine the buttermilk, hot sauce, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Place the chicken pieces in the buttermilk.

Remove chicken, one piece at a time, from the buttermilk mixture (let excess liquid drip into bowl) and coat in the bread crumb mixture. Place breaded pieces on the baking sheet and bake for 35 minutes.

for the slaw

1/4 head green cabbage, shredded
3 carrots, peeled and julienned
1/4 cup canola oil
1/4 cup fresh lime juice
3 tablespoons chopped fresh cilantro
1/2 teaspoon ground coriander
1/8 teaspoon ground cumin
salt & pepper

Toss all ingredients together; season to taste with salt and pepper.

recipes adapted from Everyday Food: Great Food Fast
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