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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 6 |
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This recipe comes from the Crazyplates cookbook by Janet and Greta Podleski. Baked chicken that tastes like fried- fabulous! I don't use buttermilk often, so I keep a can of Saco cultured Buttermilk Blend in the frige to mix up small amounts when needed. I found it in the baking aisle. Ingredients:
2/3 cup all-purpose flour |
1 teaspoon dried oregano |
1/2 teaspoon dried thyme |
1/2 teaspoon paprika |
1/2 teaspoon salt |
1/4 teaspoon garlic powder |
1/4 teaspoon ground black pepper |
1 1/2 cups crushed corn flakes |
2 tablespoons grated parmesan cheese |
1 cup buttermilk |
3 lbs skinless chicken breasts (or whatever cuts you like) |
Directions:
1. Preheat oven to 425 degrees.
2. Spray a large roasting pan with non-stick spray and set aside.
3. In a shallow bowl or pie plate, combine flour, oregano, thyme, paprika, salt, garlic powder, and pepper.
4. In a separate bowl or pie plate, combine cornflake crumbs and Parmesan cheese.
5. Pour buttermilk into a separate bowl or pie plate.
6. Rinse chicken and pat dry.
7. Working a piece at a time, dip chicken pieces in buttermilk and moisten all sides.
8. Place chicken in bowl with flour mixture and turn to coat.
9. Dip in buttermilk again, then coat with cornflake mixture.
10. Arrange chicken in roasting pan, leaving some space between pieces. This process can get quite messy, but hang in there.
11. Bake, uncovered, at 425 degrees for 40 minutes, until chicken is no longer pink and juices run clear.
12. Serve immediately.
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