Oven Fried Chicken
- prep time:
- 0 Not long
- total time:
- 0 Not long- except marinating time
Lisa
This is healthy and unbelievably moist!
ingredients
- 2c buttermilk
- 2T Dijon mustard
- 2 1/4t salt
- 1 1/2t garlic powder
- 1 1/2t black pepper
- 1t hot pepper sauce
- 8 split bone-in chicken breasts (10-12oz each), skin removed.
- 2 1/2c crushed corn flakes
- 3/4c fresh bread crumbs
- 1/2t ground poultry seasoning
- 1/2t paprika
- 1/8t cayenne pepper
- 2T vegetable oil
directions
- 1
Whisk buttermilk, mustard, 2t salt, 1t garlic powder, 1t black pepper and hot sauce together in large bowl. Add chicken, turn to coat well, cover and refrigerate at least 1 hour or overnight.
- 2
Adjust oven rack to upper-middle position and heat to 400°. Line rimmed baking sheet with foil, set wire rack on sheet, and coat rack with nonstick cooking spray.
- 3
Gently toss corn flakes, bread crumbs, remaining 1/2t garlic powder, remaining 1/2 t black pepper, remaining 1/4t salt, poultry seasoning, paprika and cayenne in shallow dish until combined. Drizzle oil over crumbs and toss until well coated.
- 4
Remove chicken from marinade and dredge in crumb mixture, firmly pressing crumbs onto all sides of chicken. Place chicken on prepared rack, leaving 1/2" of space between each piece. Bake until chicken is deep golden brown, juices run clear and thermometer registers 160°, 35-45 minutes.
notes
To make this dish "fiery" increase hot pepper sauce to 1T. Replace 1/4t salt in crumb mixture with 1/2t chili powder and increase cayenne to 1/4t.
Source: Lisa
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