Chicken thighs are dipped in buttermilk
and dredged in an herb-seasoned Parmesan and wheat germ coating
and baked until tender on the inside, crisp on the outside.
Oven-Fried Buttermilk
Chicken
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup wheat germ
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon dried thyme
- 1/4 teaspoon garlic powder
- 1/8 teaspoon freshly ground pepper
- 8 chicken thighs
- 3/4 cup buttermilk
- Preheat oven to 325°F (160°C).
Lightly grease baking sheet.
- Combine all ingredients except chicken
and buttermilk in pie plate or shallow dish.
- Dip chicken in buttermilk, then roll in
dry mixture and place on prepared baking sheet.
- Bake until juices run clear when chicken
is pricked with a fork, about 50 minutes.
Makes 4 servings.
