Oven-Fried Buttermilk Chicken (Spicy)
Recipe: #6322
August 26, 2012
Categories: Chicken, Game/Sports Day, Sunday Dinner, Oven Bake, High Protein, No Eggs, Chicken Dinner, more
"This recipe is delicious. I took it to a pot luck and everyone wanted the recipe, also great to a for a picnic, cool and refrigerate wrap in foil then place in a cooler, or it's delicious right out of the oven! Marinating in buttermilk and a heaping dose of hot sauce makes for moist, flavorful, tender chicken with a kick of spice."
Ingredients
Nutritional
- Serving Size: 1 (472.9 g)
- Calories 881.5
- Total Fat - 56.5 g
- Saturated Fat - 20.4 g
- Cholesterol - 313.2 mg
- Sodium - 2550.3 mg
- Total Carbohydrate - 34.3 g
- Dietary Fiber - 2.1 g
- Sugars - 8.6 g
- Protein - 56.6 g
- Calcium - 246.8 mg
- Iron - 3.8 mg
- Vitamin C - 1.4 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
Combine buttermilk, garlic, hot sauce, salt, pepper, paprika, and cayenne in a large bowl and stir until evenly combined. Rinse chicken and pat dry with paper towels, then transfer to a 13-by-9-inch baking dish. Pour buttermilk mixture over chicken, cover, and refrigerate 12-24 hours, turning once.
Step 2
Heat the oven to 400°F and arrange a rack in the middle. Fit a rack into a baking sheet.
Step 3
Place Corn Flake Crumbs mixture in a shallow dish. Remove chicken from buttermilk mixture, letting excess drip off, and place in Corn Flake Crumbs, turning to coat completely and pressing crumbs onto chicken.
Step 4
Transfer to the rack-lined baking sheet and repeat with remaining chicken. Drizzle melted butter over chicken pieces.
Step 5
Bake until golden and crispy and internal temperature is 160°F, about 40-45 minutes
Tips
No special items needed.