Granny's Famous Oven-Fried Chicken

By GratefulSea

Wonderful! Hot or cold! This recipe can compete with anyone’s fried chicken, but it bakes in the oven.

Ingredients

• One 4-lb, free-range, organic chicken, cut into parts
• 2 cups low fat buttermilk
• 1 cup whole wheat flour
• 1/2 cup cornflake crumbs
• 3 Tablespoons sesame seeds
• 2 Tablespoons kosher salt (if using regular salt, reduce by half)
• 2 Tablespoons Hungarian sweet paprika
• 2 teaspoons garlic powder
• 2 teaspoons Morton & Bassett poultry seasonings (should include cumin and ginger)
• 1 teaspoon baking powder
• 1/2 to 3/4 teaspoons cayenne pepper

Preparation

Step 1

Wash chicken pieces well. While washing, carefully insert fingers between the skin and meat, being careful not to tear or disconnect the skin, creating a pocket of air between the two that will help make the skin crispy. Pat dry. Place the pieces in a bowl, cover with the buttermilk; cover the bowl with plastic wrap and refrigerate for 1 to 12 hours (I aim for about 8).

Pre-heat oven to 425 degrees.

In a large bowl, whisk together all dry ingredients, the flour, cornflake crumbs, sesame seeds, kosher salt, sweet paprika, garlic powder, poultry seasonings, baking powder and cayenne pepper.

Dredge the chicken pieces in the flour mixture, patting it down a bit to make sure the chicken is fully covered. Place on a greased rack on a baking sheet, and spray the chicken pieces with cooking spray. Bake for 50 to 60 minutes, until skin is crisp and chicken is no longer pink. It should reach an internal temperature of 165-175 degrees.