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Crispy Buttermilk Oven-Fried Chicken (Makeover)
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Prep Time:
15 minutes
Total Time:
1 hour 15 minutes
Crispy oven-fried chicken: moist inside, crunchy outside, with less fat than pan-fried.
Ingredients:
  • 1 cup corn flakes cereal
  • 1/2 cup Gold Medal™ all-purpose flour
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon poultry seasoning
  • 2 teaspoons black pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground red pepper (cayenne)
  • 1 cut-up whole chicken (3 to 3 1/2 lb), skin removed
  • 1/4 cup buttermilk
  • Cooking spray
Instructions:
  • Preheat oven to 425°F. Cover a 13x9-inch pan with foil and lightly coat with cooking spray.
  • Put the cereal in a food-storage bag and seal it tightly. Crush the cereal with a rolling pin or meat mallet. In a shallow dish, combine the crushed cereal with flour, garlic powder, onion powder, poultry seasoning, black pepper, paprika, salt, and ground red pepper.
  • Place the chicken in a separate shallow dish and cover it with buttermilk, ensuring all sides are coated. One piece at a time, remove the chicken from the buttermilk and dip it in the cereal mixture, thoroughly coating it. Shake off any extra coating. Arrange the chicken pieces in the pan bone side down and spray the top of the chicken with cooking spray.
  • Bake without a cover for 50-60 minutes, or until the chicken's juices run clear when the thickest piece is cut near the bone (170°F for breasts; 180°F for thighs and drumsticks).

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