Rating: 3 stars
134 Ratings
  • 5 star values: 22
  • 4 star values: 20
  • 3 star values: 42
  • 2 star values: 39
  • 1 star values: 11

Gallery

Credit: Christopher Baker

Recipe Summary test

hands-on:
30 mins
total:
1 hr 10 mins
Yield:
Serves 4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 375° F. Set a wire rack inside a rimmed baking sheet and lightly coat with oil. In a shallow baking dish, combine the paprika, 1 cup of the buttermilk, and ½ teaspoon each salt and pepper. Add the chicken and turn to coat.

    Advertisement
  • Place the crushed crackers in a shallow bowl. Remove the chicken from the buttermilk mixture and coat with the crackers, pressing gently to help them adhere. Place the chicken on the rack and bake, turning halfway through, until crispy and an instant-read thermometer registers 165° F in the center of the thickest piece of chicken, 40 to 45 minutes.

  • Meanwhile, in a large bowl, whisk together the mayonnaise, vinegar, the remaining ¼ cup of buttermilk, ½ teaspoon salt, and ¼ teaspoon pepper. Add the broccoli or broccoli slaw, carrot, and shallot and toss to combine. Serve with the chicken.

Nutrition Facts

566 calories; fat 24g; saturated fat 6g; cholesterol 158mg; sodium 1075mg; protein 54g; carbohydrates 31g; sugars 9g; fiber 4g; iron 4mg; calcium 201mg.
Advertisement