I made a new baked chicken recipe recently because I wanted to have something to go with greens and mac-and-cheese. I needed that Southern menu ever since my sister told me that's what her friend's mom cooked on New Year's Day.
I usually make mac-and-cheese in the slow cooker as a main dish for a vegetarian meal, but this time I used the stovetop version that Genevieve loves to make. It was an intensely satisfying, comforting menu. I highly recommend it.
Buttermilk Baked Chicken, from Mennonite Country-Style, tweaked a bit by me
Melt 1/4 cup butter in 9x13 baking dish.
Cut up approximately 3-lb. chicken into 4 serving pieces (I save the neck, back, and wings for stock). Sprinkle with 1/2 tsp. salt and some pepper.
Dip in 3/4-1 cup buttermilk or kefir or yogurt thinned with milk.
Roll the drippy pieces in 1 cup crushed cornflakes. (To crush cornflakes, I do it the way my mom taught me: put cornflakes in a long-ish bag, pinch the end of the bag between your waist and the countertop edge, and roll the cornflakes to crumbs with a rolling pin. How do you do it?)
Place pieces in melted butter. Sprinkle with herbs of your choice and some paprika if you like.
Cover loosely, either with foil or a baking sheet turned skew.
Bake at 350F for 1 hour, remove covering, flip pieces of chicken, and bake uncovered 20 minutes longer or until chicken tests done when poked with a fork or an instant-read thermometer.