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Thursday, February 2, 2012

Crispy Baked "Fried" Chicken

What a crazy sense of deja vu. Two days ago, I talked about eating a whole peanut butter sandwich only for a fundraiser and put it in the same category with taking a pie in the face. While talking with my students in a meeting yesterday and discussing fundraisers for their yearly field trip, what do they decide to do? Pie teachers in the face. I called it. Anyway, just had to share that with you....and yes, I am up for auction. 

I never, ever have buttermilk in my fridge. Often times, I will find a recipe that calls for it. Never fear, there is a substitution that you can easily make to enjoy things like this delicious chicken recipe. Mix one tablespoon of vinegar and add enough milk to make a cup. Let it hang out and break down on the counter for about 5 minutes and voila -- buttermilk substitute that will work perfectly in any dish that you may need it for. This chicken is a much-requested favorite. I use Fiber One corn flakes and pulse them in the blender until they break down to crumbs. 

8 chicken pieces (preferably 2 breasts, 2 thighs, 2 legs and 2 wings)
1/2 cup all-purpose flour
Kosher salt and freshly ground pepper
4 cups cornflakes
2/3 cup buttermilk
2 tablespoons dijon mustard
1/4 teaspoon cayenne pepper
1 1/2 teaspoons paprika
3/4 teaspoon ground sage

Preheat the oven to 425 degrees. Place a rack in a roasting pan or on a baking sheet.

Rinse the chicken in cold water; pat dry. In a wide bowl or on a plate, season the flour with salt and 1/4 teaspoon pepper. Dredge each chicken piece through the flour so it's fully coated, tap against the bowl to shake off excess flour and set aside. Discard the flour.

Crush the cornflakes by placing them in a big resealable plastic bag, carefully pressing the bag to push out the air. Seal up the bag (with as little air inside as possible) and run over the flakes with a rolling pin. Alternatively, place cornflakes in food processor and pulse until resembles fine crumbs. Pour the flakes into a wide bowl or onto a plate.

In a large bowl (big enough to dredge the chicken pieces), mix the buttermilk, mustard, cayenne pepper, paprika and sage. Give each floured chicken piece a good buttermilk bath and then roll in the cornflake crumbs.

Arrange the chicken pieces on the rack and place in the hot oven. Cook for 15 to 20 minutes, lower the heat to 375 degrees and cook for another 25 to 30 minutes, until cooked through and crispy. The juices should run clear when the meat is pierced with a knife. Serve. 

Source: slightly adapted from FoodNetwork

1 comment:

  1. This sounds tasty and I love that buttermilk trick! It has saved me many times!


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