Past Recipes

• 1 3 1/2-to 4-pound chicken, cut up
• 1 1/2 cups buttermilk
• 2 garlic cloves, minced
• 3 tablespoons gin (optional)
• 3/4 cup dry bread crumbs
• 1/4 cup grated Parmesan
• 2 teaspoons salt
• 1 teaspoon grated lemon zest
• 1/2 teaspoon dried thyme leaves
  
  

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1. Remove and discard the skin from the chicken.
   
2. Combine the chicken, buttermilk, garlic, and gin in a large resealable plastic bag.
   
3. Refrigerate at least 1 hour or overnight.
   
4. Heat oven to 400° F.
   
5. Lightly coat a large baking sheet with vegetable cooking spray.
   
6. On a sheet of wax paper, combine the bread crumbs, Parmesan, salt, lemon zest, and thyme.
   
7. Roll the chicken pieces in the coating and place on the baking sheet, bone-side down.
   
8. Bake 35 to 40 minutes, turning the chicken halfway through, or until crispy and the juices run clear when the chicken is pierced with a fork.