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Click here for an alphabetical listing of all recipes.Oven-Fried Chicken
- 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 and ribs trimmed with kitchen shears
- 2 1/2 c. crushed corn flakes
- 3/4 c. 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 tsp. salt, 1 tsp. garlic powder, 1 tsp. black pepper, and hot sauce together in large bowl. Add chicken. Turn to coat well. Cover and refrigerate at least 1 hour or overnight.
Adjust oven rack to upper-middle position and heat oven to 400°. Line rimmed baking sheet with foil, set wire rack on sheet, and coat rack with nonstick cooking spray.
Gently toss corn flakes, bread crumbs, remaining 1/2 tsp. garlic powder, remaining 1/2 tsp. black pepper, remaining 1/4 tsp. salt, poultry seasoning, paprika, and cayenne in shallow dish until combined. Drizzle oil over crumbs and toss until well coated. Working with one piece at a time, 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 inch of space between each piece. Bake until chicken is deep golden brown, juices run clear, and instant-read thermometer inserted deep into breast away from bone registers 160°, 35 to 45 minutes.