Madeover Oven "Fried" Chicken

By KimChi381

We took a bite out of fried chicken's sky-high sodium wihtout sacrificing the crunch and flavour you love. Lower in fat, this recipe is guaranteed to please fried chicken fans - just don't tell them it's baked!

Ingredients

• 2 lb (1kg) assorted chicken pieces such as breasts, thighs or drumsticks, bone in and skin on
• 1 cup (250mL) buttermilk
• 1/4 cup (60mL) Compliments Louisiana Hot sauce
• 1/4 cup (60mL) Compliments Fresh Chives, finely chopped
• 3/4 cup (175mL) all-purpose flour
• 1/2 cup (125mL) Compliments Corn Flakes Cereal
• 1/2 tsp (2mL) each salt, pepper, paprika and garlic powder
• 2 tbsp (30mL) vegetable oil

Preparation

Step 1

1. With a heavy knife, cut bone-in breasts in half (if using) so all pieces are about the same size. Place chicken in a large glass bowl or a resealable bag. Add buttermilk, hot sauce, and chives. Stir or shake to coat. Refrigerate for at least 1 hour or up to 12 hours.

2. Preheat oven to 400F (200C). Combine flour, corn flakes, salt, pepper, paprika and garlic powder in a food processor fitted with a metal blade; pulse until finely crumbled. Transfer to a large resealable bag. Remove chicken from marinade and shake off excess. Place chicken pieces, one by one, in flour mixture, coating evenly.

3. Heat all but 1 tsp (5mL) oil in a large non-stick skillet set over medium-high heat. Add chicken pieces, skin side down, and cook for 4 to 5 min, or until golden. Transfer chicken to a greased, rimmed baking sheet and bake, skin side up, for 25 to 30 min, until golden. The thickest part of a thigh should register 165F (74C) on an instant-read thermometer. Blot chicken on paper towel before serving.