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
1 1/2 cups plain Kelloggs Corn Flake Crumbs
1 teaspoon oregano
1 teaspoon cayenne if you think you can get away with it
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.