Oven-Fried Buttermilk Chicken
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.
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.