Buttermilk Chicken | Everyday Food with Sarah Carey

Who doesn't love fried chicken, with its addictive crunch? Let's face it, though: It's not exactly a healthy choice. I'm going to show you how to get chicken that's just as crispy, but better for you because it's baked. What to serve with the chicken? How about the easiest coleslaw ever: You can whip it up in five minutes while the chicken bakes.
Sarah's Tip of the Day:
If you want to make dinner prep even faster, marinate the chicken in the morning , then simply bread and bake it that night. Delicious!
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Recipe Ingredients:
Vegetable oil, for baking sheet
8 slices white bread
1 cup buttermilk
1 teaspoon hot-pepper sauce
Salt and pepper
3/4 cup grated Parmesan cheese (2 1/2 ounces)
1 teaspoon dried thyme
4 pounds chicken parts (preferably legs, thighs, and wings), rinsed and patted dry
For coleslaw (optional)
4 cups shredded cabbage and carrots (or 1 package coleslaw mix)
Salt and pepper
4 tablespoons olive oil
2 tablespoons white-wine vinegar
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Nutritional Info:
Per serv: 559 cal; 22 g fat (7 g sat fat); 61 g protein; 27 g carb; 1 g fiber
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Buttermilk Chicken | Everyday Food with Sarah Carey