Oven-Fried Chicken

By DreiFromBK

We marinated our Oven-Fried Chicken in highly seasoned buttermilk flavored with mustard, garlic powder, black pepper, and hot pepper sauce. Soaking the chicken for at least one hour, or even better, overnight, allowed the flavors to penetrate deep into the meat. For the coating, we used a blend of corn flakes and bread crumbs. Seasoned heavily with spices and lightly coated with oil, the coating baked up as crisp as a deep-fried crust.

We baked the chicken in a hot oven on a wire rack set on a baking sheet. The rack allowed hot air to circulate beneath the chicken, ensuring that all sides of the pieces became crisp. Traditional homemade fried chicken has 552 calories, 34 grams of fat, and 10 grams of saturated fat per serving. Cook’s Country Oven-Fried Chicken has 216 calories, 9 grams of fat, and 4 grams of saturated fat per serving.

Ingredients

• Serves 8
• To crush the corn flakes, place them inside a plastic bag and use a rolling pin to break them into pieces no smaller than 1/2 inch.
• Ingredients
• 2 cups buttermilk
• 2 tablespoons Dijon mustard
• 2 1/4 teaspoons table salt
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons ground black pepper
• 1 teaspoon hot pepper sauce
• 8 split bone-in chicken breasts (10 to 12 ounces each), skin removed and ribs trimmed with kitchen shears
• 2 1/2 cups crushed corn flakes
• 3/4 cup fresh bread crumbs
• 1/2 teaspoon ground poultry seasoning
• 1/2 teaspoon paprika
• 1/8 teaspoon cayenne pepper
• 2 tablespoons vegetable oil

Preparation

Step 1

Oven-Fried Chicken

From Cook's Country

October/November 2005

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Oven-Fried Chicken
Why this recipe works:

We marinated our Oven-Fried Chicken in highly seasoned buttermilk flavored with mustard, garlic powder, black pepper, and hot pepper sauce. Soaking the chicken for at least one hour, or even better, overnight, allowed the flavors to penetrate deep into the meat. For the coating, we used a blend of corn flakes and bread crumbs. Seasoned heavily with spices and lightly coated with oil, the coating baked up as crisp as a deep-fried crust.

We baked the chicken in a hot oven on a wire rack set on a baking sheet. The rack allowed hot air to circulate beneath the chicken, ensuring that all sides of the pieces became crisp. Traditional homemade fried chicken has 552 calories, 34 grams of fat, and 10 grams of saturated fat per serving. Cook’s Country Oven-Fried Chicken has 216 calories, 9 grams of fat, and 4 grams of saturated fat per serving.

Serves 8

To crush the corn flakes, place them inside a plastic bag and use a rolling pin to break them into pieces no smaller than 1/2 inch.
Ingredients

2 cups buttermilk
2 tablespoons Dijon mustard
2 1/4 teaspoons table salt
1 1/2 teaspoons garlic powder
1 1/2 teaspoons ground black pepper
1 teaspoon hot pepper sauce
8 split bone-in chicken breasts (10 to 12 ounces each), skin removed and ribs trimmed with kitchen shears
2 1/2 cups crushed corn flakes
3/4 cup fresh bread crumbs
1/2 teaspoon ground poultry seasoning
1/2 teaspoon paprika
1/8 teaspoon cayenne pepper
2 tablespoons vegetable oil

Instructions