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Ingredients
- 3 cups buttermilk
- 2 large cloves garlic, smashed and peeled
- 2 tablespoons chipotle hot sauce
- 2 3 1/2 pounds chickens, each cut into 8 pieces
- 4 1/2 cups cornflakes
- 1 1/2 cups plain breadcrumbs
- salt and pepper
- 1 4 ounce stick butter melted
Preparation
Step 1
In bowl, whisk buttermilk, garlic and hot sauce. Add chicken; turn to coat. Refrigerate for 2 hours. Let chicken stand at room temperature for 1 hour before cooking.
Preheat oven to 425 degrees.
Using food processor, pulse cornflakes to coarse crumbs. Transfer to bowl; toss with breadcrumbs, 11/2 tsp. salt and 1 tsp. pepper. Coat chicken in crumbs.
Put on 2 parchment-lined baking sheets; spoon melted butter on top. Bake until golden, 40 to 45 minutes.