Chicken - Buttermilk Baked

By cam_46

Ingredients

• 2 Cups Buttermilk
• Juice of 1/2 lemon
• 1 T hot sauce
• 1/2 yellow onion, sliced
• 5 sprigs fresh thyme
• 3 cloves garlic, smashed
• Kosher salt & freshly ground black pepper
• 1 (3#) chicken cut into 8 pieces, rinsed & patted dry
• 2 cups crushed corn flakes
• 3/4 cup grated parmesan cheese
• 2 teas chopped fresh thyme

Details

Preparation time 15mins
Cooking time 60mins
Adapted from foodnetwork.com

Preparation

Step 1

Preheat oven to 400. Fit a sheet tray with a wire rack and spray with nonstick cooking spray.
Mix together buttermilk, lemon juice, hot sauce, onion, thyme, garlic, salt & pepper in a large bowl. Add chicken and coat with mixture. Cover with plastic wrap and place in the frige for 3 hours and up to 12 hours.
Mix corn flakes, Parmesan cheese, and thyme together. Season with salt & pepper. Remove chicken from the marinade, letting the excess drip off, and dredge through the corn flake-parmesean mixture, pressing to help it adhere.
Place on the wire rack=fitted sheet tray and bak for 45 minutes till golden & crisp.
Note: remove the skin to save calories. Soaking the chicken in buttermilk leaves the chicken incredibly moist with a delicious flavor.