Buttermilk Shake and Bake Chicken

19 Jul

We are smack in the middle of summer and between a hectic travel schedule and some demanding commitments, we did some research on quick, southern inspired recipes.  Not only did we find a great one that involves very little dish washing, it has a little spice to it too!  So between the two of us, along with some trial and error, we modified this baked chicken recipe featured in People Magazine.  Here’s our version…equally as wholesome as the Shake ‘n Bake commercials you remember {classic!}.

Buttermilk Baked Chicken Prep{Kristen’s Take}
This recipe reminds me why I don’t need to order fast food – it’s simple and much healthier than anything they have on the $1 menu!  I used 3 chicken breasts and cut them into nugget sized pieces.  I also omitted the Sriracha sauce as this girl is a light weight when it comes to spicy food!  For this round I did the spices exactly as the recipe stated, but when I was eating the final nuggets, my mouth was on fire… so I’ll be lessening the amount or even leaving out the cayenne pepper next round.  My husband, however, even with the full amount, thought it mild at best.  We had enough for leftovers, which was great and it made a total of 4 dinners.

Shake and Bake Buttermilk Cooked Chicken{Gina’s Take}

I LOVE spicy food – like I love it to the point where I start my day with it: egg whites + black pepper + cayenne.  I do have some boundaries {spicy dislikes:  chocolate, beer, …ok – just 2}, but chicken is well within my ‘spicy happy place’ limits, so I wasn’t too nervous about the amount of cayenne and Sriracha sauce.  I wanted to have enough for leftovers, so I defrosted some drumsticks, removed the skin, and doubled the recipe.  We had Knudsen Reduced Fat Cultured Buttermilk on hand, so that, along with the Sriracha sauce, went in to the Ziploc to marinate the chicken. Normally I like to marinate stuff overnight, but this take only got a couple of hours.  I tossed the marinated chicken around in the second gallon Ziploc bag filled with panko bread crumbs and other dry ingredients, sprayed the lined baking sheet with  Pam Butter Spray, and baked for 45 min. Buttermilk Shake and Bake Chicken Served Because I used bone on chicken, it needed a bit more baking time.  The chicken was moist and flavorful, so the marinade did it’s trick and the bread crumbs added a flavorful crunch.  You could definitely feel the heat of the spices, but it’s not so overwhelming that you need to blow your nose mid-meal {a meal with manners!}.  Good food and limited dish washing…we’ll be making this one again!

{Pretty Little Sisterly Tip}

Panko is translated from Japanese:  Pan = bread, Ko = pieces.  So it literally means small pieces of bread.  For more info that you ever wanted to learn about panko, like that it’s cooked with an electric current, not heat {whoa!}, check out this video on Panko Bread Crumbs:  The Secrets Revealed.


Buttermilk Baked Chicken
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 cup buttermilk
  • 1 Tbsp Sriracha sauce
  • 1 lb of skinless chicken breasts, drumsticks, and/or thighs
  • 1½ cups panko bread crumbs
  • 3 Tbsp Parmesan cheese
  • 1½ tsp dried minced onion
  • 1½ tsp garlic powder
  • 2 tsp black pepper
  • 1 tsp paprika
  • Cooking spray
  • *2 1-gallon sized Ziploc bags*
  1. Combine buttermilk, Sriracha, and chicken in a container or gallon size (airtight) Ziploc bag and marinate it in the refrigerator for at least 1 hour.
  2. Meanwhile, preheat oven to 400F.
  3. Line a baking sheet with aluminum foil.
  4. Lightly spray the aluminum foil with cooking spray.
  5. Combine all remaining dry ingredients in the remaining Ziploc bag.
  6. Transfer 2-3 marinated chicken pieces to the bag with the dry ingredients & shake until chicken is evenly coated. Place breaded chicken on aluminum foil lined baking sheet. Repeat with remaining marinated chicken.
  7. Bake chicken for 30-40 minutes or until done, turning chicken pieces over ½ way through the cooking time.


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