Buttermilk “Fried” Chicken

April 6th, 2010 · 4 Comments · Chicken and Turkey, Dinner

It’s freaking hard to work a full day, then put a family dinner on the table that you feel good about. But as I’ve mentioned before, sometimes the hardest part is just getting the ball rolling. I’m a big believer in my Dinner-in-the-Morning strategy, which basically just means that I take three or four minutes before I head off to work to complete one simple dinner prep task. It can be as simple as transferring chicken from the freezer to the fridge so it will thaw by 6:00. It can be chopping an onion or setting out the spices I need. Or, it could be throwing some chicken pieces into a ziploc filled with buttermilk and a few crushed garlic cloves, which I did one morning last week. The way I see it, not only is the act of marinating making my oven-fried chicken tender and flavorful, it’s also effectively signing a contract with my post-work self: I’m committing to this, says the contract, there’s no excuse not to close the deal later.

Buttermilk Oven-Fried Chicken

4 cups or so buttermilk (the skinny container)
4 garlic cloves, halved
6-8 chicken drumsticks, skin on
Cooking spray
1 1/2 cups plain Kelloggs Corn Flake Crumbs
1 teaspoon oregano
1 teaspoon cayenne if you think you can get away with it
salt
a few grinds of black pepper

Before you go to work: In large ziploc, combine buttermilk and garlic. Add chicken pieces. Refrigerate at least 30 minutes and up to 12 hours.

When you walk in the door: Preheat oven to 400°F. Line large shallow baking sheet with foil and spray lightly with cooking oil. In large bowl, combine corn flake crumbs, herbs, salt, and pepper.

Drain chicken and discard buttermilk. Dredge chicken in bread crumbs until well coated, then place, skin side up, on baking sheet. Spray pieces lightly with cooking oil. Bake until golden and cooked through, 35 to 45 minutes.

 

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4 responses so far ↓

  • 1 Candace // Sep 9, 2010 at 1:44 pm

    this looks so yummy! do you prefer Kellogg corn flakes better the bread crumbs for this recipe? Is the texture much different? thanks!

  • 2 Maddy // Jun 20, 2011 at 12:11 am

    I made this for my 98-year-old grandmother and she loved it! I made a spicier version for me + boy with some basil and cayenne and that was excellent as well. Thanks for the great recipe!

  • 3 Brigid // Oct 15, 2011 at 12:55 pm

    Have I ever mentioned how much I love recipes that include instructions like “when you walk in the door,”? I think my favorite Nigella Lawson recipe had something along the lines of “when your bath is finished filling, drain the pasta.” Can’t wait to try this : )

  • 4 MB // Jan 9, 2014 at 10:47 pm

    The oven was preheating, the chicken was ‘ dredging, and my coat was still on! This one is a keeper. Crispy, and delicious. I used a combo of drums and breasts to please all, and all were pleased and happy. Thank you!

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