Sunday, April 7, 2013

buttermilk baked chicken with carrot-cumin slaw... 50 minutes

the goods:
8 slices white bread
1 cup buttermilk
1 teaspoon Tabasco
3/4 cup grated Parmesan
1 teaspoon dried thyme
3 pounds chicken parts (I used all drumsticks so it was easier for my kids, but any parts work), rinsed and patted dry
1/2 head green cabbage, shredded
3 carrots, coarsely grated
1 jalapeno chile, seeded and minced
1/4 cup canola oil
2 tablespoons fresh lime juice
3 tablespoons chopped fresh cilantro
1/2 teaspoon ground cumin

Preheat oven to 400 degrees. Generously rub a baking sheet with vegetable oil. In a food processor, pulse the bread until it turns into coarse crumbs. In a large bowl, stir together the buttermilk, Tabasco, 3/4 teaspoon salt, and 1/2 teaspoon pepper. In a a separate, shallow bowl, mix the breadcrumbs, Parmesan, thyme, and 1/8 teaspoon pepper. Place the chicken in the buttermilk mixture, turning to coat evenly (this step can be done earlier in the day for marinating if desired).

Working with one piece at a time, remove the chicken from the liquid, letting the excess drip back into the bowl; dredge in the breadcrumb mixture, turning to coat evenly.
Place the coated chicken pieces on the prepared baking sheet. Leave enough space between the chicken pieces so that they can crisp evenly all the way around. Bake until the chicken is golden brown, about 35 minutes.
Meanwhile, make the slaw; In a large bowl, combine the cabbage, carrots, and jalapeno. Drizzle the mixture with oil and lime juice; sprinkle with cilantro, cumin, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Toss well.

Serve chicken alongside slaw and enjoy!

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