BBQ Buttermilk Oven-Fried Chicken
4 Hill Country Fare Drumsticks, skinless
4 Hill Country Fare Split Chicken Breasts, skinless, cut each breast in half
2 c. H-E-B Buttermilk
1/2 c. H-E-B Texas Barbecue Sauce
3/4 c. each: H-E-B The Bakers Scoop All Purpose Flour and Whole Wheat Flour
2 tsp. Hill Country Fare Baking Powder
* Hill Country Fare Non-Stick Olive Oil Spray
Combine chicken pieces, buttermilk and barbecue sauce in a large zipper bag, coat chicken
and refrigerate for a minimum of 4 hours or overnight.
Heat oven to 425°F, line a large baking sheet with foil, spray with nonstick cooking s
pray and set aside.
Combine flours and baking powder in a large zipper bag. Shaking off excess marinade, place
one piece of chicken in the bag at a time, shake to coat, shake off excess flour and plac
e on the prepared baking sheet. Continue until all pieces have been coated. Let sit for 20
minutes before baking. Discard leftover marinade-and-flour mixture.
Spray each chicken piece on both sides with olive oil cooking spray. Bake chicken on cente
r oven rack for 20 minutes, turn over and bake for 20 minutes more or until internal tempe
rature of the meat reaches 170°F and all pieces are golden brown.
Note: Chicken pieces should be of same weight so they cook evenly at the same time. You ca
n place larger pieces on one baking sheet and start baking them 15 minutes early and then
begin smaller pieces on another baking sheet.
Serving size: 1, Calories: 160, Saturated Fat: 1g, Cholesterol: 55mg, Sodium: 160mg, Carbo
hydrates: 10g, Dietary Fiber: 1g, Sugar: 2g, Protein: 20g
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