Last weekend we went to Grandma's to watch the final first-round playoff game between the Diamondbacks and the Cubs (we won). We collaborated on a perfect, mostly cold, supper for the occasion: Buttermilk Chicken; Italian scalloped potatoes with tomatoes and onions; homemade whole wheat bread; cold asparagus with curry mayonnaise; and chocolate cake.
I made the chocolate cake from a Gourmet recipe I found on the internet. I was specifically looking for a small, cocoa-based recipe because that's what I had on hand. It was pretty good fresh that night, but the next day I found it to be dry and tasting of baking powder.
Everything else was good, though. Here's the chicken recipe, which I used to make when you were living at home. It's from a heart-healthy cookbook, so the chicken is skinned.
Buttermilk Chicken
2 cups buttermilk
1 clove garlic, minced
1 teaspoon mixed Italian herbs
1/2 teaspoon pepper
salt, optional
6 half chicken breasts or thighs, skinned
Combine buttermilk, garlic, herbs, and pepper. Marinate chicken in buttermilk mixture about 8 hours. Drain and discard marinade.
1 cup bread crumbs
Combine buttermilk, garlic, herbs, and pepper. Marinate chicken in buttermilk mixture about 8 hours. Drain and discard marinade.
1 cup bread crumbs
1/4 cup Parmesan cheese
Combine bread crumbs and Parmesan. Dredge chicken in crumbs. Bake on baking sheet covered with foil for about 45 minutes at 350°. (Thighs make take a little longer than breasts.)
