Photo: Crispy Baked 'Fried' Chicken Recipe
Ingredients
- 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
Directions
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.
Here comes the part kids like best: 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. Open the bag and pour the crushed 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 with Easy Greens.
Per serving: Calories 520; Fat 22 g (Sat. 6 g; Mono. 9 g; Poly. 5 g); Cholesterol 136 mg; Sodium 1,040 mg; Carbohydrate 41 g; Fiber 1.5 g; Protein 40 g
Photograph by Con Poulos
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By eyesing2
on April 29, 2013
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This recipe was so disappointing. I followed the directions exactly including the baking rack. It just tasted odd. The chicken was horribly dried out even though I took it out at the recommended time and temp was at 165. We all took the coating off and dunked the chicken in BBQ sauce just to get it down. I will be sticking to my tried and true Betty Crocker recipe.
By twnctyguy_4841448
Douglas, MI
on February 13, 2013
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Great recipe! Here's my two cents: If you don't like the spices (mustard, cayenne, etc., simply adjust or omit them. I think the "macro" take-away idea of this recipe is the technique, i.e. flour-buttermilk-corn flake crumbs. Great way to get a crispy piece of chicken without all of the fat (of frying or all of the additives (of Shake and Bake. I flatten boneless skinless breasts into paillards...tender, moist and delicious! Also do several pieces...great to keep on hand to slice up and throw into a salad for lunch.
By liv_12740680
crown point, 53
on February 05, 2013
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It is unfortunate some people gave bad review just because they didn't follow the simple direction . The recipe said for best result using the baking rack , they will stick and it will make clean up a pain , but it will make your chicken crispy top and bottom . I only have 1 baking rack , so i always end up having to use parchment paper for the other batch so that it will not stick to the baking sheet . This recipe has been our favourite since it came up on the magazine few years ago . Our family loves it !! And please don't use panko , it wouldn't come out the same !! I've tried other recipe like this using panko and it's not as good as this one . This def. is a keeper !!
Read all 87 reviews