Sunday, January 13, 2013

Cornflake Crusted Chicken

Ever wish you could take some of the calories out of one of our southern favorites, fried chicken? While this might not be exactly what the Colonel had in mind, it's still moist and full of flavor!

Cornflake Crusted Chicken


  • Cooking spray
  • 2 to 3 shakes hot sauce, such as Tabasco, optional
  • 1 cup buttermilk, well shaken
  • 4 cups cornflake crumbs
  • 8 assorted chicken pieces, skin on
  • Salt and pepper

1. Preheat the oven to 350 degrees.
2. Line a cookie sheet with aluminum foil and spray the foil with cooking spray.
3. Shake the hot sauce into the buttermilk and pour into a shallow dish. Place the cornflake crumbs in another shallow dish.
4. Dip each piece of chicken in the buttermilk, and then roll it in the crumbs. Place the coated chicken pieces on the cookie sheet and sprinkle with salt and pepper.
5. Bake the chicken until the crust is golden brown and the meat is no longer pink at the bone, about 1 hour. Check this with the point of a sharp knife.
6. Remove the pieces from the pan and serve while the chicken is warm.

No comments:

Post a Comment