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Oven-Baked Buttermilk Chicken with Corn Flake Crust
Look no further than your cereal cupboard for crispy southern-style chicken without the deep-frying.
Loading ...April 8th, 2012
Recipe by Paula Bowman
Servings
4Prep Time
15 minutesCook Time
30 minutesIngredients
Directions
Preheat oven to 400°F. Lightly coat a rimmed sheet pan with cooking spray and set aside.
In a large bowl or casserole dish, combine buttermilk, garlic, cayenne and 1/2 teaspoon salt and stir. Add chicken and turn to coat. Let rest 20 minutes and up to 12 hours refrigerated.
Meanwhile, combine cornflakes, parsley, remaining 1 teaspoon salt and black pepper in a bowl. Working with one piece at a time, remove chicken from marinade and let excess buttermilk drip back into dish. Dredge chicken in cornflake mixture and turn to coat on all sides. Transfer to prepared sheet pan and repeat with remaining chicken.
Lightly coat chicken pieces with cooking spray and bake in oven until cooked through and golden brown, about 20 minutes for chicken breast and about 30 minutes for drumsticks and thighs.
Nutrients Per Serving
Nutrients per serving (using chicken breasts): 295 calroies, 6 g fat, 32 g protien, 1 g fibre, 27 g carbohydrates, 1,129 mg sodium. Good source of vitamin D, calcium and magnesium. Excellent source of vitamin B1 (thiamin), vitamin B2 (riboflavin), vitamin
Copyright © 2012 St. Joseph Media. All Rights Reserved.