Double-Dipped Baked Fried Chicken
Created by Classy87 on February 11, 2014
- Servings: 4
- Prep Time: 20m
- Cook Time: 35-40m
- Recipe #12079
Ingredients
- 1 cup corn flake crumbs
- 1/3 cup Parmesan cheese, grated
- 1 teaspoon paprika
- 1 teaspoon marjoram
- 1/2 teaspoon dried thyme
- 1 teaspoon seasoned salt
- 2 teaspoons garlic powder,
- 2 teaspoons onion powder
- 1 teaspoon freshly ground black pepper
- 1/8 teaspoon cayenne pepper
- 1 cup buttermilk (more if needed)
- 1/2 cup all-purpose flour (whole wheat can be used)
- 4 chicken thighs (bone-in)
- 4 chicken drumsticks
- 2 tablespoons butter, melted
How to Make
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Step 1: In a shallow bowl, mix corn flake crumbs with Parmesan and the next 8 spices.
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Step 2: Pour buttermilk into a second shallow bowl.
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Step 3: Put the flour into a third shallow bowl.
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Step 4: Generously spray a rimmed baking sheet with cooking spray.
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Step 5: Pat all the chicken pieces dry using paper towels.
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Step 6: Working one piece at a time 1) Dip chicken pieces in buttermilk and moisten on all sides, then shake off any excess buttermilk 2) Coat in flour 3) Dip in buttermilk again 4) coat with seasoned corn flake mixture (This process can get a little messy, but double dipping is what makes the chicken extra yummy) .
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Step 7: Place chicken pieces on prepared baking sheet. Leave some space between chicken pieces (they should not be touching). Using a small spoon, drizzle melted butter evenly over chicken.
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Step 8: Bake, uncovered, at 400ºF for 35 to 40 minutes, until chicken is golden brown and juices run clear. Serve hot.
Nutritional Facts
- Serving Size: 1 (408.5 g)
- Calories 826.3
- Total Fat - 48.3 g
- Saturated Fat - 16.2 g
- Cholesterol - 295.6 mg
- Sodium - 1166.8 mg
- Total Carbohydrate - 37.2 g
- Dietary Fiber - 2.3 g
- Sugars - 4.9 g
- Protein - 57.8 g
- Calcium - 244.7 mg
- Iron - 3.9 mg
- Vitamin C - 0.3 mg
- Thiamin - 0.5 mg