Buttermilk Baked Chicken

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Very moist as the previous folks stated...mm! I subbed Italian breadcrumbs for the cornflakes. Still came out pretty crispy without the proper wire rack, but will definitely use the rack next time. I let it marinate in the buttermilk herb mixture for about 4 hours. I removed the skin off of the breast and thigh to save calories but left it on the drumsticks and wings. A keeper for sure, a great alternative to fried.

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This recipe is not only healthy, but delicious. The buttermilk really makes it moist.

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Something just wasn't right about this. It was not crispy at all and the underside was really sort of mushy. I used wire racks and sprayed them with cooking spray to keep the chicken from sticking. This just wasn't "fried" chicken. Sorry.

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This was quite easy and pretty tasty. I let the chicken sit overnight in the buttermilk (per direction from a Good Eats Fried Chicken episode and added a touch more hot sauce to it. I took the recommendations of others and added a little onion powder and garlic salt to the cornflake mixture. I thought the cooking time was a bit long especially for the breasts...not bad, maybe 5-7 minutes too long.
I used a non-stick rack and sprayed it with cooking spray and the chicken ended up sticking...what's the deal?
Was thinking i could take this dish to a football tailgate - but not sure the coating adheres enough to make the journey - I worry that my chicken will be naked by the time it arrives and that would not make for a tasty dish.

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Yum..better than k.f.c. Make sure you use wire-rack...thank u

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This taste better than fried chicken and is easy to make! My husband and I really enjoyed it. I need to buy the correct wire rack though. Can't wait to try it again!

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So...I have to preheat my oven for 3 to 12 hours? ur-dur, nice step-by-step FN!

Anyhow, I'm cooking this dish as I write this. Came together easy, but I did add some Hungarian paprika, garlic pwdr, K-salt, and cracked pepper to the flakes. Marinated for 3.5 hours. We shall see....

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I wasn't all that impressed by the chicken after all the steps and ingredients put into it. I think I'll just stick to old fashioned fried chicken.

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This was alright,but not great,I still prefer regular fried chicken.The coating does need some seasoning and the bottom wasn't as crispy as the top even though I used a rack like is suggested. I'm glad I always test recipes before serving them to guests. NEVER serve a recipe to guests if you haven't tested and tried it yourself first. That is just common sense!

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This chicken was not worth the effort at all.I followed the directions, marinated the chicken for about 7 hours, and cooked it on a rack. The bottom still came out soggy. The coating was bland. It definitely needs more seasoning. It was disappointing and embarrassing to serve this to guests.