Golden Crispy Oven-Fried Chicken

Cooking With Faith

From the kitchen of Faith Ford

Ingredients

1 Chicken (3 1/2 lbs), cut into 10 pieces (breast quartered), skin removed

2 tablespoons plus 2 teaspoons Faith's Special Seasoning (Cajun seasoning)

1 cup buttermilk

1 tablespoon freshly squeezed lemon juice

1 teaspoon grated lemon zest

Olive oil, for brushing or spraying

1 1/2 cups cups crushed cornflakes

1 cup plain dried bread crumbs

Faith's Special Seasoning

Makes about 1/2 cup

• 3 tablespoons sweet paprika • 2 tablespoons salt • 1 tablespoon black pepper • 1 tablespoon garlic powder, optional • 2 teaspoons onion powder, optional • 1 teaspoon dried oregano • 1/2 teaspoon white pepper • 1/2 teaspoon cayenne pepper • 1/2 teaspoon dried thyme

Cooking Directions

Combine all seasoning ingredients. Store the seasoning in an airtight jar for up to six months.

Rinse the chicken and pat it dry with paper towels. Rub the 2 tablespoons Faith's seasoning onto the chicken and place it in a marinating dish. Whisk together the buttermilk, lemon juice, and lemon zest. Pour the mixture over the chicken, cover the dish, and let marinate in the refrigerator for at least 30 minutes, or overnight.

Preheat the oven to 400 degrees F. Coat a large baking pan with olive oil. In a wide, shallow bowl, combine the cornflakes, bread crumbs, and the 2 teaspoons of Faith's seasoning. Roll each piece of chicken in the crumbs, pressing them onto the chicken to make sure the coating adheres well. Place the chicken in the prepared baking pan, leaving a small space between each piece. Spray or drizzle the chicken pieces lightly in olive oil and bake for 20 minutes. Rotate the pan and spray or drizzle again with olive oil. Bake for 20 more minutes, until the juices run clear. Serve hot.

Sources for Cajun Seasoning: Comeaux's Inc., Kaliste Saloom Store, Lafayette, La., 70508, comeaux.com

All recipes used with permission excerpted from Cooking With Faith by Faith Ford, copyright April 2004.