Buttermilk Oven Fried Chicken

You can never have too many dinner recipes, whether it be pasta recipes, burger recipes, casserole recipes or barbecue recipes. If you want to add a favorite dinner recipe to your list, you'll want to try this "Buttermilk Oven Fried Chicken," recipe.

Buttermilk chicken is the quintessential picnic food that is always a crowd pleaser This version of the recipe is amazing. Cooking the chicken in the oven cuts on calories while still providing that crispy crust that everyone loves. The trick to creating a crust on both sides of the chicken is to preheat the oven with a cookie sheet inside. That way when you are ready to put the chicken in the oven, there will already be a heated surface to crisp the bottom side of the chicken. Try this recipe on your friends and see if they notice a difference. Some of the ingredients you will need for this recipe include chicken cut up, all purpose flour, garlic pepper, sugar, paprika, buttermilk, eggs and baking powder. Preheat Oven 350 degrees Fahrenheit. In a baking pan, whisk together flour, garlic pepper, sugar and paprika. In a medium size bowl, whisk together buttermilk, eggs, baking powder and baking soda until smooth. This is a recipe the whole family will love.

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Buttermilk can refer to a number of dairy drinks. Originally, buttermilk was the liquid left behind after churning butter out of cream, this type of buttermilk is known as traditional buttermilk. The term buttermilk also refers to a range of fermented milk drinks, common in warm climates such as the Balkans, the Middle East, Turkey, Afghanistan, Pakistan, Nepal, India, Sri Lanka, Nicaragua and the Southern United States where unrefrigerated fresh milk sours quickly, as well as in colder climates, such as Scandinavia, Ireland, Netherlands, Germany, Poland, Slovakia, Slovenia, Croatia and the Czech Republic. This fermented dairy product known as cultured buttermilk is produced from cow's milk and has a characteristically sour taste caused by lactic acid bacteria. This variant is made using one of two species of bacteria, either Lactococcus lactis or Lactobacillus bulgaricus, which creates more tartness. The tartness of buttermilk is due to acid in the milk.