Reviews (2) Add Rating & Review 7 Ratings 5 star values: 3 4 star values: 3 3 star values: 1 2 star values: 0 1 star values: 0 Martha Stewart Member Rating: Unrated 07/26/2013 It tasted okay but not worth the work. Make cornflakes crusted chicken instead. Martha Stewart Member Rating: Unrated 02/21/2011 Great! Very moist (I soaked the chicken in the buttermilk for about 6 hours) and flavorful. I made the entire menu including the salad and muffins. This will be my new method for making homemade chicken nuggets and fingers for the munchkins. The salad is tasty and full of crunch, though I added butter lettuce for more substance.
Back to Buttermilk Chicken with Cornbread and Cucumber-Celery Salad All Reviews for Buttermilk Chicken with Cornbread and Cucumber-Celery Salad - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Buttermilk Chicken with Cornbread and Cucumber-Celery Salad Recipe Summary prep: 15 mins total: 55 mins Servings: 4
Ingredients Ingredient Checklist 2 cups buttermilk Coarse salt and ground pepper 1 whole chicken (3 1/2 pounds), cut into 10 pieces and skin removed, plus 1 bone-in, skin-on chicken breast (3/4 pound) 2 tablespoons plus 2 teaspoons extra-virgin olive oil 1 English cucumber, halved and thinly sliced 1 shallot, halved and thinly sliced 2 celery stalks, thinly sliced, plus 1/4 cup celery leaves 2 teaspoons red-wine vinegar Scallion Cornbread Muffins
Gallery Buttermilk Chicken with Cornbread and Cucumber-Celery Salad
Recipe Summary prep: 15 mins total: 55 mins Servings: 4
Gallery
Buttermilk Chicken with Cornbread and Cucumber-Celery Salad
Buttermilk Chicken with Cornbread and Cucumber-Celery Salad
Buttermilk Chicken with Cornbread and Cucumber-Celery Salad
Recipe Summary prep: 15 mins total: 55 mins Servings: 4
Recipe Summary
prep: 15 mins total: 55 mins
Servings: 4
prep: 15 mins
total: 55 mins
prep:
15 mins
total:
55 mins
Servings: 4
4
Ingredients
Ingredients
- 2 cups buttermilk Coarse salt and ground pepper 1 whole chicken (3 1/2 pounds), cut into 10 pieces and skin removed, plus 1 bone-in, skin-on chicken breast (3/4 pound) 2 tablespoons plus 2 teaspoons extra-virgin olive oil 1 English cucumber, halved and thinly sliced 1 shallot, halved and thinly sliced 2 celery stalks, thinly sliced, plus 1/4 cup celery leaves 2 teaspoons red-wine vinegar Scallion Cornbread Muffins
Directions
In a bowl, mix buttermilk, 2 teaspoons salt, and 1/4 teaspoon pepper. Add 10 pieces from whole chicken; stir to coat. Marinate 30 minutes (or up to 8 hours).
Preheat oven to 450 degrees. In a food processor, pulse bread until fine crumbs form, 30 seconds. Transfer to a rimmed baking sheet; bake until golden brown, 7 minutes. Transfer breadcrumbs to a bowl and toss with 2 tablespoons oil.
Set a wire rack in baking sheet. Remove chicken from marinade, shaking off as much liquid as possible, and coat with breadcrumbs. Place on rack, along with nonbreaded chicken breast, and season all with salt and pepper. Bake until chicken is cooked through and golden brown, 45 to 50 minutes, rotating sheet halfway through (tent chicken with foil if overbrowning). Refrigerate extra breast for later use.
Meanwhile, in a bowl, combine cucumber, shallot, celery and leaves, vinegar, and 2 teaspoons oil; season with salt and pepper. Serve salad with buttermilk chicken and muffins.
Reviews (2)
Add Rating & Review 7 Ratings 5 star values: 3 4 star values: 3 3 star values: 1 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: Unrated 07/26/2013 It tasted okay but not worth the work. Make cornflakes crusted chicken instead. Martha Stewart Member Rating: Unrated 02/21/2011 Great! Very moist (I soaked the chicken in the buttermilk for about 6 hours) and flavorful. I made the entire menu including the salad and muffins. This will be my new method for making homemade chicken nuggets and fingers for the munchkins. The salad is tasty and full of crunch, though I added butter lettuce for more substance.
Reviews (2)
Add Rating & Review 7 Ratings 5 star values: 3 4 star values: 3 3 star values: 1 2 star values: 0 1 star values: 0
Add Rating & Review
7 Ratings 5 star values: 3 4 star values: 3 3 star values: 1 2 star values: 0 1 star values: 0
7 Ratings 5 star values: 3 4 star values: 3 3 star values: 1 2 star values: 0 1 star values: 0
7 Ratings 5 star values: 3 4 star values: 3 3 star values: 1 2 star values: 0 1 star values: 0
5 star values: 3 4 star values: 3 3 star values: 1 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: Unrated 07/26/2013 It tasted okay but not worth the work. Make cornflakes crusted chicken instead. Martha Stewart Member Rating: Unrated 02/21/2011 Great! Very moist (I soaked the chicken in the buttermilk for about 6 hours) and flavorful. I made the entire menu including the salad and muffins. This will be my new method for making homemade chicken nuggets and fingers for the munchkins. The salad is tasty and full of crunch, though I added butter lettuce for more substance.Martha Stewart Member
Rating: Unrated 07/26/2013
It tasted okay but not worth the work. Make cornflakes crusted chicken instead.
Rating: Unrated
Rating: Unrated 02/21/2011
Great! Very moist (I soaked the chicken in the buttermilk for about 6 hours) and flavorful. I made the entire menu including the salad and muffins. This will be my new method for making homemade chicken nuggets and fingers for the munchkins. The salad is tasty and full of crunch, though I added butter lettuce for more substance.
All Reviews for Buttermilk Chicken with Cornbread and Cucumber-Celery Salad
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Buttermilk Chicken with Cornbread and Cucumber-Celery Salad
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
