We've made Buttermilk Fried Chicken before, to great results. JS who made the marinade this time around. She combined buttermilk, paprika, garlic, salt and pepper.
(I'm a little unsure as to why we have buttermilk in the house. Strange. Unless it was bought specifically for this dish... could it have been?)
It marinaded overnight, of course.
The next day, I pulled a shake-n-bake on the chicken.
I used some homemade breadcrumbs. Our food processor wasn't powerful enough to pulverize the bread, so I had to strain the breadcrumbs to remove the big bits. It took A. WHILE. It was a little bit of martyr-ization, that straining of bread crumbs. I was a tad surprised I bothered.
the chicken shaking in the bag
I placed the chicken drumsticks, which, for some reason, were extra huge, on a rack-lined baking pan, and baked them. They took a longer time than usual, because of the unexplained hugeness of the drumsticks.
They were fantabulous.
(Yes, even though there were oven-"fried".)
Buttermilk Oven-fried Chicken
Banana Bread and Peach Bread Pudding
We're submitting this to the I LOVE BAKING event crated by Ben of What's Cooking.