Oatmeal Crusted Chicken
The beautiful flavor of this chicken starts with a buttermilk Dijon marinade and ends with a delicious toasted oatmeal, parmesan, and rosemary crust. It's been a family favorite since I found the original recipe in the Victoria magazine!
Ingredients
- 3 pounds chicken skinned & cut in pieces
- 4 Tablespoons Dijon mustard
- 1½ cups buttermilk
- salt & pepper to season
- ½ cup parmesan cheese
- ½ cup oatmeal toasted
- ½ cup fresh bread crumbs
- 2 Tablespoons fresh rosemary chopped
- 4 Tablespoons butter
- 2 Tablespoons olive oil
Instructions
- Mix the buttermilk, Dijon mustard, and salt and pepper in a large, flat dish. Add the chicken, coating it thoroughly. Marinate the chicken overnight or at least 6 hours.
- Preheat the oven to 375°F.
- Mix parmesan cheese, toasted oatmeal, bread crumbs, and rosemary in a shallow pan. Lift the chicken pieces out of the buttermilk marinade and place them in the shallow pan with the crust ingredients and cover them thoroughly.
- Place the chicken pieces in a baking dish. Melt the butter and mix it with the olive oil, then drizzle it over the coated chicken pieces.
- Bake the chicken for 40-45 minutes or until the internal temperature reaches 165°F. If desired, broil lightly for 2 minutes at the end of the baking time.
Notes
To toast the oatmeal, put the oats in a skillet over medium to medium-high heat. Don't turn it up too high because you want to gently toast the oats. As the skillet heats up, toss the oats to keep them moving around and not sitting too long on the heat. Toasting, not burning, is the goal! If you aren't confident with tossing, use a wooden spoon and keep stirring.
Tried this recipe?Let us know how it was!