Herbed Buttermilk 'Not-Fried' Chicken
One of Chris Wallace's Favorites
Cornflake-crusted chicken is one of the first recipes I remember my mom preparing from my childhood. I have fond memories of enjoying this chicken on boat rides down the Potomac River on lazy summer afternoons and early evenings. I make a lot of this baked "not-fried" chicken to enjoy cold all the time. I've changed my mother's recipe a bit and soak the chicken in an herbed buttermilk bath to make it more flavorful.
Rinse the chicken pieces with cold water and pat dry with paper towels.
In a large bowl, stir together the buttermilk, garlic, rosemary, marjoram, sage, thyme, salt, and cayenne. Add the chicken and turn to coat well. Cover and refrigerate for 4 hours or overnight.
Preheat the oven to 350°F. Line 2 baking sheets with aluminum foil and then coat with nonstick cooking spray.
Remove the chicken from the refrigerator and let stand at room temperature for 15 minutes.
Place the crushed cornflakes in a shallow dish and sprinkle with a pinch of salt and pepper. Roll the chicken pieces in the cornflakes to coat and set on the prepared baking sheets. Bake the chicken for 15 minutes, then switch the baking sheets and rotate onto alternate racks and brush and drizzle with the melted butter. Continue to cook for 45 minutes more.
Recipe courtesy Wiley & Sons.
This recipe was styled by chef Karen Pickus for Good Morning America.
Main Ingredients: cereal, salt, chicken, buttermilk