Crispy Bake quotFriedquot Chicken
From susana 15 years ago
- 60 minutes to make
- Serves 6
This is a recipe by Cat Cora from the february/March 2009 of my Food Network Magazine. It's a keeper. Not quite the same as real fried chicken but that's what sets it apart. The entire family enjoyed it and would like for me to make it again so that a BIG vote of approval right there
Ingredients
- 2-breasts, 2-thigsh, 2-legs, and 2-wings shopping list
- 1/2-cup all purpose flour shopping list
- salt and pepper to taste shopping list
- 4-cups corn flakes, crushed shopping list
- 2/3-cup buttermilk shopping list
- 2-tbspn Dijon mustard shopping list
- 1/4-tspn cayenne pepper shopping list
- 1-1/2-tspn paprika shopping list
- 3/4-tspn ground sage shopping list
How to make it
- Preheat the oven to 425 degrees.
- Place a rack in a roasting pan or on a baking sheet
- Rinse the chicken in cold water; pat dry
- In a wide bowl or on a plate, season the flour with salt and 1/4-tspn pepper
- Dredge each chicken piece through the flour so it is fully coated; tap on side of bowl to remove excess flour and set aside.
- Discard leftover flour.
- In a large bowl, mix the buttermilk, mustard, cayenne pepper, paprika and sage.
- Give each floured chicken piece a good buttermilk bath and then roll in the cornfalke crumbs
- Arrange the chicken pieces on the rack and place in the hot oven
- Cook of 20 minutes, lower the heat to 375 degrees and cook for an addition 25-30 minutes, until cooked through and crispy
- -Susana
People Who Like This Dish 4
- lexdavies Stafford, GB
- lumpy1 Markham, IL
- pleclare Framingham, MA
- joe1155 Munchen, DE
- imhungry Northern, OH
- crazeecndn Edmonton, CA
- susana Mandeville, LA
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The Rating
Reviewed by 4 people-
This sounds really tasty. Also, it is not so messy as frying.
joe1155
in Munchen loved it
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This looks really good. Thanks for the post!
pleclare
in Framingham loved it
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This sounds real good. For some reason GR doesn't let you put quotation marks in your title.
lumpy1
in Markham loved it
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