Oven-Fried Buttermilk Chicken (Spicy)
Created by Becka on August 26, 2012
- Servings: 4
- Prep Time: 12h
- Cook Time: 40-45m
- Recipe #6322
Ingredients
- 2 cups buttermilk (well-shaken)
- 4 to 5 garlic cloves (peeled and lightly crushed)
- 3 tablespoons hot sauce, such as Tabasco
- 1 tablespoon kosher salt
- 2 teaspoons finely ground black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 4 chicken thighs
- 4 chicken drumsticks
- 1 1/4 cups corn flake crumbs (Kellogg's Corn Flake Crumbs combined with 1 tablespoon granulated garlic powder, 1 teaspoon each salt and pepper)
- 4 tablespoons melted butter
How to Make
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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.
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Step 2: Heat the oven to 400°F and arrange a rack in the middle. Fit a rack into a baking sheet.
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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.
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Step 4: Transfer to the rack-lined baking sheet and repeat with remaining chicken. Drizzle melted butter over chicken pieces.
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Step 5: Bake until golden and crispy and internal temperature is 160°F, about 40-45 minutes
Nutritional Facts
- 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