Buttermilk 'Fried' Chicken Recipe

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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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  • 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
15 mins
45 mins
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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