“I was intimidated at first, but it wasn’t so complicated. We loved the meal – this will become a regular for us!” Michelle Latford, mom of Matthew, 5, Cambridge, Ont.
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Crunchy Oven “Fried” Chicken
This was a family favourite while our food editor LeeAnne was growing up.
Loading ...January 6th, 2010
By LeeAnne Wright
Servings
6Prep Time
Prep time: 15 minutes, On the table: 55 minutes + overnightIngredients
Directions
Combine buttermilk with 1 tsp salt, 1 tsp hot sauce and 1/4 tsp pepper in a large, sturdy, sealable bag. Add chicken pieces, press out air, seal and toss to distribute buttermilk evenly. Refrigerate at least 3 hours or, ideally, overnight.
Preheat oven to 400-deg. F.
Mix cornflakes, garlic powder and remaining salt and pepper in wide bowl.
Whisk together eggs, remaining hot sauce and mustard in a wide shallow bowl.
Place flour in another sealable bag. Remove chicken from buttermilk, allowing excess to drip off. Toss chicken in flour and then dredge in egg mixture. Turn chicken in cornflake mixture until coated.
Set chicken on greased rack placed over a sheet pan.
Bake chicken 40 minutes or until chicken pieces are golden brown and internal temperature is 170-deg. F.
Nutrients Per Serving
(2 pieces) 262 calories, 9 g fat, 40 mg calcium, 673 mg sodium, 16 g carbohydrates, 1 g fibre, 27 g protein. Excellent source of riboflavin, vitamin B6, vitamin B12, niacin and zinc; good source of iron.
Photo by Edward Pond
Copyright © 2012 St. Joseph Media. All Rights Reserved.
The directions for this recipe mention eggs and garlic powder and these items are not listed in the ingredients. Just wondering what the amounts would be?