Wednesday, May 06, 2009
Buttermilk Baked Chicken and Baked Potato Wedges
Two great tastes that go great together! And they bake at the same temperature (for the same time, if you use BIG pieces of chicken) so it makes dinner prep really easy.
Both these recipes came from Alicia's Recipes. I'm copying them below and in the case of the chicken, including the changes I made.
Buttermilk Baked Chicken
vegetable oil for baking sheet
1 1/2 cups seasoned bread crumbs
1 cup buttermilk
1 teaspoon hot pepper sauce
salt and pepper
4 pounds chicken parts, rinsed and patted dry
Preheat oven to 400F. Generously rub a baking sheet with oil. In a large bowl, stir together the buttermilk, hot pepper sauce, salt and pepper. Place the chicken in the buttermilk mixture, turning to coat evenly. Working with one piece at a time, remove chicken from liquid, letting excess drip back into bowl; dredge in the bread crumb mixture, turning to coat evenly. Place coated chicken pieces on prepared baking sheet. Bake until chicken is golden brown, about 35 to 50 minutes (depending on the size of the pieces). Leave enough space between the chicken pieces so that they crisp evenly all the way around. Serves 8.
Baked Potato Wedges
3-4 med. potatoes
2-3 tbsp. melted butter
1/4 tsp. garlic powder
4 dashes parsley
Salt and pepper
Scrub potatoes. Do not peel. Cut each potato lengthwise in quarters. Stir together melted butter, garlic powder and parsley. Arrange potatoes skin side down on a shallow baking pan. Brush seasoned butter over cut surfaces of potatoes. Sprinkle with salt and pepper. Bake, uncovered, at 400 degrees for about 1 hour or until golden brown and tender when pierced.