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Oven-Fried Buttermilk Chicken

  • Prep 15 min
  • Total 50 min
  • Servings 4

A super tasty recipe that's great for dinner (hot) or when packed for a picnic (cold). You can add more spice (heat) to it by kicking up the Tabasco and cayenne pepper. MORE + LESS -

TBSP Geoff
March 23, 2017

Ingredients

2
cups buttermilk
3
cloves garlic, peeled and crushed
3
tablespoons hot sauce (Tabasco or similar)
1
tablespoon salt
2
teaspoons ground black pepper
1/2
teaspoon paprika
1/2
teaspoon cayenne pepper
4
skinless chicken drumsticks
4
skinless chicken thighs
2
cups corn flake cereal, crushed into crumbs
4
tablespoons butter

Steps

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  • 1
    Combine buttermilk, garlic, hot sauce, salt, pepper, paprika, and cayenne pepper in a large bowl and stir until combined.
  • 2
    Rinse chicken and pat dry. Place chicken in 13x9-inch baking dish. Pour buttermilk mixture over chicken, cover and refrigerate 30 minutes.
  • 3
    Heat the oven to 400° F. Place corn flake crumbs in shallow dish and season stir in salt and ground black pepper. Remove chicken from buttermilk mixture and dredge in corn flake crumbs, coating completely.
  • 4
    Place coated chicken on foil (or parchment) lined baking sheet. Drizzle melted butter over chicken pieces. Bake until crispy and golden, approximately 35 minutes.
 

Nutrition Information

No nutrition information available for this recipe

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