Buttermilk Oven-Fried Chicken

By RedZinger

Ingredients

• 4 cups or so buttermilk (the skinny container)
• 4 garlic cloves, halved
• 4-6 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

Details

Servings 4
Adapted from dinneralovestory.com

Preparation

Step 1

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.