Buttermilk 'Fried' Chicken Recipe

Provided By
RecipeTips

This tastes like the real fried chicken but without actually frying it! The rack helps to crisp the chicken on all sides. I like to remove the skin from the chicken before marinading since the cornflakes makes its own skin.

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Servings:

Ingredients

2 cups buttermilk
1 tablespoon lemon juice
1 tablespoon hot sauce
1/2 onion , sliced
2 tablespoons fresh thyme
3 cloves garlic , minced
1 teaspoon salt
1/2 teaspoon pepper
1 chicken - cut into 8 pieces, rinsed and patted dry
2 cups corn flakes - crushed
3/4 cup parmesan cheese - shredded
salt and pepper - to taste

Directions

PREP

15 mins

COOK

45 mins

READY IN

1 hr

Mix together buttermilk, lemon juice, hot sauce, onion, thyme, garlic, salt and pepper to a large bowl. Add chicken and coat with mixture. Cover with plastic wrap and place in the refrigerator for 4-6 hours.
Preheat the oven to 400 degrees F. Line the sheet pan with foil to save on cleanup.
Place a wire rack inside the sheet pan and spray with nonstick cooking spray.
Mix corn flakes and Parmesan cheese, and thyme together. Season with salt and pepper.
Remove chicken from the marinade, letting the excess drip off, and dredge through the corn flake mixture, lighlty pressing to help it stick.
Place on the prepared rack and bake for 45 minutes until golden and crisp.

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