This is a nice recipe for southern girls like me who love fried chicken but realize they can’t eat it everyday. The cornflakes give you that crispy crust like fried chicken without all of the added fat of deep-frying—not that I’m saying there’s a thing wrong with deep-frying! My motto is “Everything in moderation, including moderation.”
Recipe information
Yield
serves 4 to 6
Ingredients
Preparation
Step 1
Preheat the oven to 350°F.
Step 2
Line a cookie sheet with aluminum foil and spray the foil with cooking spray. Shake the Tabasco sauce into the buttermilk and pour into a shallow bowl. Place the cornflake crumbs in another bowl or on a piece of waxed paper. 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 the salt and pepper.
Step 3
Bake the chicken for 1 hour, or until the crust is golden brown and the thigh meat is no longer pink at the bone. Check this with the point of a sharp knife. Remove the pieces from the pan and serve while the chicken is warm.
From Gwen
Step 4
To make crumbs, place cornflakes in a sturdy resealable plastic bag and roll over the sealed bag with a rolling pin. Remove the chicken skin for less fat.
