How to make it

  • Purée buttermilk, thyme, salt, pepper, garlic and onion in a blender; transfer to a medium bowl. Add chicken, toss to coat, cover and chill, tossing once or twice, for 8 hours or overnight.
  • Preheat oven to 375°F and line a large baking sheet with parchment paper. Arrange breadcrumbs, flour and eggs in three wide, shallow dishes. Drain chicken, discarding marinade. Working with one piece at a time, dredge chicken in flour, then eggs, and then breadcrumbs, shaking off any excess. Arrange on baking sheet, spray all over with cooking spray and bake until golden brown and cooked through, about 40 minutes. (For deeper, golden brown color, finish the chicken under the broiler for a few minutes before serving, if desired.)
  • Nutrition
  • Per serving: 450 calories (130 from fat), 15g total fat, 4.5g saturated fat, 225mg cholesterol, 680mg sodium, 42g total carbohydrate (6g dietary fiber, 3g sugar), 37g protein

Reviews & Comments 2

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  • frankieanne 5 years ago
    Yummy looking! I don't have a blender but I can crush everything up pretty good and give it a go. I have a feeling blending is to get the onion and garlic juice in the buttermilk. I'll smash it in! :)
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  • 22566 5 years ago
    " Drum Roll...please!"
    I may have been just a babe in the woods.
    It is a battle to know which I like best...baked or fried 'drumsticks'
    Why choose...I like them both
    Nice beat on a recipe.
    Kind Regards
    Joyce ( Buddy Rich and Eric Fischer Drum Battle 1948)
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