I love this recipe & method! I only changed it in that I "eyeballed" the measurements, but I know I poured extra buttermilk in the bag. [Oh - I used a gallon bag to squish the egg & knead the buttermilk into the mix - less dishes!] I also let the chicken pieces "soak" for awhile while I tended to other things (checking homework, putting dishes away, etc.). This was a big hit & I've made it twice now. One method change: I brushed some melted butter on the bottom of a 1/2 sheet pan before I put the coated chicken on, then drizzled the rest of the butter on top. I used my convection setting & baked for longer than called for until I got the browned look I was going for (I flipped a few times), but I think the buttermilk really worked because once 'crispy browned & delicious' on the outside, the meat itself was still very delicate, tender & moist - My seven year INCREDIBLY PICKY EATER ate really good tonight! (In spite of the garlic and dill which she is not accustomed to.)
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I love this recipe & method! I only changed it in that I "eyeballed" the measurements, but I...