Oven-Fried Chicken

Name: Oven-Fried Chicken
Yield: Serves 8
Ingredients: 2 cups, buttermilk; 2 tablespoons, Dijon mustard; 2 1/4 teaspoons, table salt; 1 1/2 teaspoons, garlic powder; 1 1/2 teaspoons, ground black pepper; 1 teaspoon, hot pepper sauce; 8 , split bone-in chicken breasts (10 to 12 ounces each), skin removed and ribs trimmed with kitchen shears; 2 1/2 cups, crushed corn flakes; 3/4 cup, fresh bread crumbs; 1/2 teaspoon, ground poultry seasoning; 1/2 teaspoon, paprika; 1/8 teaspoon, cayenne pepper; 2 tablespoons, vegetable oil

8 comments

Appears in Cook's Country October/November 2005

Main Courses

Chicken

Light

Crunchy-coated fried chicken is utterly irresistible, but it can be a real pain. We wanted to mimic the best of fried chicken with a minimum of fuss-and bake it, not fry it.

SERVES8

WHY THIS RECIPE WORKS

We marinated our Oven-Fried Chicken in highly seasoned buttermilk flavored with mustard, garlic powder, black pepper, and hot pepper sauce. Soaking the chicken for at least one hour, or even better, overnight, allowed the flavors to penetra...

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