What’s for Dinner: Oven-Fried Chicken

This sounded easy enough.

Oven-Friend Chicken Recipe

2 cups buttermilk

2 tbs Dijon mustard

2 1/4 tsp salt

1 1/2 tsp garlic powder

1 1/2 tsp black pepper

1 tsp hot pepper sauce

8 split bone-in chicken breasts (skin removed)

2 1/2 cups crushed corn flakes

3/4 cup fresh bread crumbs

1/2 tsp ground poultry seasoning

1/2 tsp paprika

1/8 tsp cayenne pepper

2 tbs vegetable oil

Whisk buttermilk, mustard, 2 teaspoons of salt, 1 tsp of garlic powder,  1 tsp of black pepper and hot sauce together in bowl. Add chicken. Turn to coat. Marinate one hour or overnight.

Preheat oven to 400 degrees. Line rimmed baking sheet with foil. Coat foil with non-stick spray.

Toss corn flakes, bread crumbs, remaining garlic, black pepper, salt, poultry seasoning, paprika and cayenne in a shallow dish until combined. Drizzle oil over crumbs and toss until well coated. Removed chicken from marinade and dredge in crumb mixture one piece at a time. Press crumbs onto all side of chicken. Bake 35 to 45 minutes.

From Cook’s Country magazine

It went well until I got to the dredging part. That breading just did not want to stick. My pieces ended up about half covered. Then some of it fell off in the oven. And what fell off burned long before the chicken was done, making my house smelly and smoky. If you make these, definitely line your baking sheets with foil. I was out of foil. I soaked and scrubbed for days to get the burned-on corn flakes off.

All that said, the chicken did taste good.

 

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