Recipe: Buttermilk "fried" chicken
Family Circle is another magazine I have truly enjoyed for it's content, mainly parenting articles, and lack of advertising overkill! They always have fantastic recipes as well that my husband often brings me and says; "this looks awesome, can we try this next week?", which I of course reply; "sure!".
Recipe: Buttermilk "fried" chicken
Note: This recipe is for an entire package of chicken pieces with the bone still in them!
Ingredients
1 1/2 cups buttermilk
2 tablespoons Dijon mustard
1 1/2 teaspoons salt
1 teaspoon garlic poweder
1 teaspoon black pepper
3/4 teaspoon Tabasco sauce
1 package chicken pieces (about 4 1/2 pounds) leaving the bones IN but taking the skin OFF!!!
5 cups Cornflakes, coarsely crushed
1/2 cup breadcrumbs
1/2 teaspoon poultry seasoning
1/2 teaspoon paprika
1/8 teaspoon cayenne pepper
2 tablespoons vegetable oil (or canola or peanut)
Directions
In a large bowl, whisk together buttermilk, mustard, 3/4 teaspoon of the salt, 1/2 teaspoon of the garlic powder, 1/2 teaspoon of the pepper and all of the Tabasco. Add chicken, tossing to coat and refrigerate for 1 hour.
Heat oven to 400 degrees.
Coat a baking rack with nonstick cooking spray and nestle inside a rimmed baking sheet that is lined with parchment paper (less washing up!).
Stire together cornflakes, bread crumbs, remaining 3/4 teaspoon salt, 1/2 teaspoon garlic powder, 1/2 teaspoon pepper, all of the poultry seasoning, paprika and cayenne. Stire in the oil until well blended. Remove chicken from marinade and roll in cornflake mixture pressing it to adhere.
Place chicken pieces on baking rack and bake for 55 minutes or until instant read thermometer registers 160 degrees when inserted into breast piece. Remove from oven and let rest for 10 minutes before serving.
Recipe: Buttermilk "fried" chicken
Note: This recipe is for an entire package of chicken pieces with the bone still in them!
Ingredients
1 1/2 cups buttermilk
2 tablespoons Dijon mustard
1 1/2 teaspoons salt
1 teaspoon garlic poweder
1 teaspoon black pepper
3/4 teaspoon Tabasco sauce
1 package chicken pieces (about 4 1/2 pounds) leaving the bones IN but taking the skin OFF!!!
5 cups Cornflakes, coarsely crushed
1/2 cup breadcrumbs
1/2 teaspoon poultry seasoning
1/2 teaspoon paprika
1/8 teaspoon cayenne pepper
2 tablespoons vegetable oil (or canola or peanut)
Directions
In a large bowl, whisk together buttermilk, mustard, 3/4 teaspoon of the salt, 1/2 teaspoon of the garlic powder, 1/2 teaspoon of the pepper and all of the Tabasco. Add chicken, tossing to coat and refrigerate for 1 hour.
Heat oven to 400 degrees.
Coat a baking rack with nonstick cooking spray and nestle inside a rimmed baking sheet that is lined with parchment paper (less washing up!).
Stire together cornflakes, bread crumbs, remaining 3/4 teaspoon salt, 1/2 teaspoon garlic powder, 1/2 teaspoon pepper, all of the poultry seasoning, paprika and cayenne. Stire in the oil until well blended. Remove chicken from marinade and roll in cornflake mixture pressing it to adhere.
Place chicken pieces on baking rack and bake for 55 minutes or until instant read thermometer registers 160 degrees when inserted into breast piece. Remove from oven and let rest for 10 minutes before serving.
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