Friday, June 11, 2010

buttermilk baked chicken with carrot cumin slaw

Another simple and yummy chicken supper. I took chicken thighs and drumsticks and dipped them in cultured buttermilk mixed with salt, pepper, and some Tabasco...then dredged them in breadcrumbs mixed with Parmesan and a dried Herbs de Provence mixture. I put the chicken on an oiled baking sheet and cooked at 425 for about 40 minutes, until nicely golden and crispy.

The slaw is made of one quarter of a head of cabbage and 3 shredded carrots, and one medium bunch of parsley, chopped. It's dressed very simply with olive oil, the juice of one lime, a little bit of salt, and 1/2 tsp of ground cumin. I was kind of if iffy about the slaw while I was making it, but I really liked it a lot and I'll definitely make it again. The chicken was great. The skin was nicely crispy, and the buttermilk keeps the meat moist while it's in the oven.