CRISPY 'FRIED' CHICKEN

By Sube

Ingredients

• 2 teaspoons extra virgin olive oil
• 1/2 cup buttermilk
• 3 lb fryer, cut into pieces (2 breasts, 2 thighs, 2 legs, 2 wings)
• 1 tablespoon Dijon mustard
• 1/8 tsp cayenne pepper
• 1/2 cup all-purpose flour
• 1 teaspoon paprika
• 1 teaspoon kosher salt
• 1/2 tablespoon finely chopped fresh sage or 1/2 teaspoon ground sage
• 1/4 teaspoon freshly ground black pepper
• 2 cups cornflakes

Details

Servings 6

Preparation

Step 1

Preheat the oven to 425 degrees F.

Pour the olive oil into a baking pan large enough to hold the chicken pieces in a single layer without crowding. Using your fingers, rub the oil over the dish so that it's completely but lightly coated.

Rinse the chicken in cold water and pat dry. In a wide bowl or on a large plate, season the flour with the salt and pepper. Dredge each chicken pieces in the flour until it's completely coated. Tap the chicken against the side of the bowl to loosen any excess flour and set the pieces aside. Discard the flour.

Crush the cornflakes by placing them in a big resealable plastic bag.

In a bowl large enough to dip the chicken pieces, mix the buttermilk, mustard, cayenne, paprika and sage. Give each floured chicken piece a good buttermilk bath all over, then roll in the crushed flakes.

Arrange the chicken pieces in the prepared baking pan. Bake for 15 to 20 minutes, lower the heat to 375 degrees F, and bake for another 25 to 30 minutes, until cooked through and crispy.

NOTE: BUTTERMILK SUBSTITUTE
1 tablespoon white vinegar or lemon juice
milk

Place a tbsp of white vinegar or lemon juice in a liquid measuring cup; add enough milk to bring up to the one cup line. Let stand for 5 minutes.