Buttermilk Baked Chicken + Coriander Carrot Slaw

by Sara on May 2, 2011

buttermilk baked chicken + carrot slaw

I’m more than ready for warmer weather, but Mother Nature doesn’t seem quite ready to fulfill that wish. Needing to find a way to bridge the gap between using my oven and enjoying more summer-like fare, I nearly jumped for joy when I spotted this recipe duo.

julienned carrots

I could handle baking breaded chicken in the oven any night of the week, and the accompanying slaw came together quickly while the chicken baked.

premixed slaw


The cookbook I found these recipes in stated they are perfect for a picnic, and while they would travel great, they’re also perfect for a little indoor picnic called dinner.

Note: I love cilantro, so I really piled it in; if you’re not a fan, simply substitute parsley. I also added coriander, which I love, to the slaw recipe, and greatly reduced the amount of cumin called for in the original recipe (which was called Cumin Carrot Slaw), as I am not a fan of it in abundance.

baked chicken

Print Recipes

Buttermilk Baked Chicken
adapted from Everyday Food: Great Food Fast

4 pound chicken, broken down into 8 pieces
8 slices white bread
3/4 cup grated Parmesan cheese (2 1/2 ounces)
1 1/2 teaspoons dried thyme
1 cup buttermilk
1 teaspoon hot pepper sauce
salt & pepper
peanut oil

Preheat oven to 400*F. Very generously coat a large rimmed baking sheet with peanut oil.

Pulse the bread slices in a food processor fitted with the S blade to form coarse crumbs. In a large bowl, combine the bread crumbs with the Parmesan, thyme, and a generous pinch of salt and pepper.

In another large bowl, combine the buttermilk, hot sauce, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Place the chicken pieces in the buttermilk.

Remove chicken, one piece at a time, from the buttermilk mixture (let excess liquid drip into bowl) and coat in the bread crumb mixture. Place breaded pieces on the baking sheet and bake for 35 minutes.

Coriander Carrot Slaw
adapted from Everyday Food: Great Food Fast

1/4 head green cabbage, shredded
3 carrots, peeled and julienned
1/4 cup canola oil
1/4 cup fresh lime juice
3 tablespoons chopped fresh cilantro
1/2 teaspoon ground coriander
1/8 teaspoon ground cumin
salt & pepper

Toss all ingredients together; season to taste with salt and pepper.

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