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Crispy Chicken with Fresh Herbs

Chicken pieces seasoned with buttermilk and herbs bake up crispy and moist.

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  • prep time 15 min
  • total time 3 hr 10 min
  • ingredients 8
  • servings 4
 

Ingredients

1
cup buttermilk
1/4
cup chopped fresh herbs (such as thyme, tarragon, oregano or chives) or 1 tablespoon dried herb leaves
3
to 3 1/2 lb. cut-up frying chicken (8 pieces)
1
cup Progresso® Plain Bread Crumbs
2
tablespoons butter or margarine, melted
1
teaspoon salt
1
teaspoon paprika
1/2
teaspoon pepper

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In 13x9­inch (3­quart) glass baking dish or large resealable food storage plastic bag, combine buttermilk and herbs; mix well. Add chicken pieces; turn to coat. Cover dish or seal bag. Refrigerate at least 2 hours or overnight to marinate.
  • 2 Heat oven to 400°F. In shallow dish or pie pan, combine bread crumbs, melted butter, salt, paprika and pepper; mix well. Roll chicken in crumb mixture until well coated; place on ungreased broiler pan.
  • 3 Bake at 400°F. for 45 to 55 minutes or until chicken is fork­tender and juices run clear.
  • 1 In 13x9­inch (3­quart) glass baking dish or large resealable food storage plastic bag, combine buttermilk and herbs; mix well. Add chicken pieces; turn to coat. Cover dish or seal bag. Refrigerate at least 2 hours or overnight to marinate.
  • 2 Heat oven to 400°F. In shallow dish or pie pan, combine bread crumbs, melted butter, salt, paprika and pepper; mix well. Roll chicken in crumb mixture until well coated; place on ungreased broiler pan.
  • 3 Bake at 400°F. for 45 to 55 minutes or until chicken is fork­tender and juices run clear.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/4 of Recipe
Calories
505
(
Calories from Fat
245),
% Daily Value
Total Fat
27g
27%
(Saturated Fat
10g,
10%
),
Cholesterol
145mg
145%;
Sodium
1000mg
1000%;
Total Carbohydrate
21g
21%
(Dietary Fiber
0g
0%
  Sugars
2g
2%
),
Protein
44g
44%
;
% Daily Value*:
Vitamin A
14%;
Vitamin C
0%;
Calcium
10%;
Iron
20%;
Exchanges:
2 Starch; 6 Lean Meat; 2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.