Is anybody else as excited about spring as I am? The trees in my yard are blooming and the bees are buzzing.
The bright yellow daffodils make me smile when I look out into my yard.
The flowers are so pretty this year that I'm even looking forward to getting outside to pull the weeds out of the flower beds.
I love spring - the beautiful flowers, the warmer weather, baseball season and soccer season.
I made a quick and easy chicken dinner last week before I ran out the door to a baseball game. It didn't take very long at all to put it together and it was delicious.
2 cups buttermilk 1 Tablespoon salt
1/4 cup sour cream 3 pounds chicken thighs
1 envelope ranch seasoning mix 5 slices white bread
Whisk together buttermilk, sour cream, 2 T. ranch and salt.
Add chicken and toss to coat. Refrigerate for 30 minutes.
Pulse bread and remaining ranch in food processor.
Spread onto a baking sheet and bake 10 minutes at 450.
Remove chicken pieces from buttermilk, dip in bread crumbs to coat and place on foil lined baking sheet.
Bake 10 minutes at 450 then reduce heat to 350 and bake another 2o minutes.
Guess who else was checking out the Buttermilk Baked Chicken while I was taking the pictures?
(Busted!)
Ciao!
Crunchy Buttermilk Baked Chicken
2 cups buttermilk 1 Tablespoon salt
1/4 cup sour cream 3 pounds chicken thighs
1 envelope ranch seasoning mix 5 slices white bread
Whisk together buttermilk, sour cream, 2 T. ranch and salt. Add chicken and toss to coat. Refrigerate for 30 minutes. Pulse bread and remaining ranch in food processor. Spread onto a baking sheet and bake 10 minutes at 450. Remove chicken pieces from buttermilk, dip in bread crumbs to coat and place on foil lined baking sheet. Bake 10 minutes at 450 then reduce heat to 350 and bake another 2o minutes.
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