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Ingredients. 1/3 cup 1% buttermilk. 1/4 cup finely chopped fresh chives. 1 teaspoon Dijon mustard. 1/4 teaspoon hot sauce. 4 bone-in chicken breasts about 12 ounces each. 1/2 teaspoon salt. 1/2 teaspoon freshly ground black pepper. 1/2 cup dried bread crumbs. Directions. 1.
Ingredients. 1 (3- to 3 1/2-lb) whole chicken, rinsed, patted dry, and cut into 8 pieces. 3/4 cup buttermilk. 1 1/2 tablespoons dijon mustard. 2 cloves garlic, finely chopped. 1 1/2 teaspoons hot sauce. 1 cup self rising flour. Directions. Watch tips about this recipe. Lightly season the chicken all over with salt.
Preheat oven to 400 degrees F. Line a baking sheet with heavy-duty aluminum foil. Place a cooling rack over pan and spray rack with nonstick cooking spray. In a shallow dish, combine bread crumbs, cheese, 2 tablespoons olive oil, thyme, salt and pepper, to taste.
Directions. Preheat oven to 400 degrees F. Line a baking sheet with heavy-duty aluminum foil. Place a cooling rack over pan and spray rack with nonstick cooking spray. In a shallow dish, combine bread crumbs, cheese, 2 tablespoons olive oil, thyme, salt and pepper, to taste.
Preheat the oven to 450º. Grease a baking pan large enough to hold the chicken pieces in 1 layer. Place the flour and oatmeal in a brown paper bag. One piece at a time, place the chicken in the bag and shake until coated. Place the pieces skin side down in the prepared baking dish.
Preheat oven to 400 degrees F. Line a baking sheet with heavy-duty aluminum foil. Place a cooling rack over pan and spray rack with nonstick cooking spray. In a shallow dish, combine bread crumbs, cheese, 2 tablespoons olive oil, thyme, salt and pepper, to taste.
Brush both sides of each chicken breast with mustard mixture, and dredge in bread crumb mixture, pressing gently to adhere. Place chicken on prepared rack. Bake for 20 minutes or until chicken is golden brown and cooked through. Serve with marinara sauce, and garnish with parsley, if desired.
