Fee, Fie, Faux Fried Chicken

By Crystalk

Ingredients

• 2/3 c. flour
• 1 tsp dried oregano
• ½ tsp each dried thyme, paprika and salt
• 1/4 tsp garlic powder and black pepper
• 1 ½ c. crushed cornflake cereal
• 2 tsbp grated Parmesan cheese
• 1 c. buttermilk
• 3 lbs skinless chicken (about 12 pieces)

Preparation

Step 1

Spray a large roasting pan with non-stick spray and set aside.
In a shallow bowl or pie plate, combine flour, oregano, thyme, paprika, salt, garlic powder and pepper. In a separate bowl or pie plate, combine cornflake crumbs and cheese. Pour buttermilk into another bowl.
Rinse chicken and pat dry. Working one at a time, dip chicken pieces in buttermilk and moisten all sides. Place chicken in bowl with flour mixture and turn to coat. Dip in buttermilk again, then coat with cornflake mixture. Arrange chicken in roasting pan, leaving some space between pieces. This process can get a bit messy, but hang in there.
Bake, uncovered, at 425 degrees for 40 minutes, until chicken is no longer pink and juices run clear. Serve immediately.