Commando Fried Chicken

Total Time:
2 hr 50 min
Prep:
15 min
Inactive:
2 hr
Cook:
35 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 2 cups buttermilk
  • 1 tablespoon hot sauce
  • 1 frying chicken (about 3 pounds), cut into 8 pieces, all skin removed
  • 1/2 cup egg substitute
  • 1/4 cup whole-grain Dijon mustard
  • 1 cup flaky corn cereal, roughly crushed (recommended: Corn Flakes)
  • 1/4 cup grated Parmesan
  • 1 tablespoon dried oregano
  • Cooking spray
Directions

Combine buttermilk and hot sauce in a bowl. Place chicken in a shallow pan and pour buttermilk mixture over chicken. Cover tightly and marinate in the refrigerator for 2 hours.

Preheat oven to 350 degrees F.

Combine egg substitute and whole-grain mustard in a shallow dish. Combine cereal, Parmesan, and oregano in a second shallow dish.

Remove chicken from marinade and drain excess liquid. Dip chicken pieces, 1 at a time, into the egg mustard mixture and then dredge in the cereal mixture. Place chicken on a wire rack set on top of a baking sheet. Lightly spray the chicken with cooking spray. Bake for 35 minutes or until chicken is fully cooked through and juices run clear when pierced with a knife.


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