Delicious and Crunchy Oven-Fried Chicken

Don't you love the crunch of fried chicken?  I do too.  But I dislike the amount of fat it provides.  Years ago I was looking for something that would provide a substitution for those days where I craved fried chicken.  After trying a couple of recipes that failed miserably I just about gave up.  Then came this one.  It's not only a winner but a keeper.  Don't let the long ingredient list scare you off - it's really quite quick and easy.

I hope your family finds it as delicious as we do!

Oven-Fried Chicken
source:  lightly adapted from America's Test Kitchen
Serves 4

1 cup buttermilk
1 Tablespoon Dijon Mustard
1 teaspoon salt
3/4 teaspoon garlic powder
3/4 teaspoon ground black pepper
1/2 teaspoon hot pepper sauce, optional
4 split bone-in chicken breasts, skin removed and ribs trimmed with kitchen shears
1 1/4 cups crushed corn flakes {I put them in a bag and roll a rolling pin over them}
1/2 cup fresh bread crumbs
1/4 teaspoon poultry seasoning
1/4 teaspoon paprika
pinch cayenne pepper
1 Tablespoon vegetable oil

Whisk the buttermilk, mustard, 3/4 teaspoon salt, 1/2 teaspoon garlic powder, 1/2 teaspoon black pepper, and hot sauce together in large bowl.  Add chicken, turning to coat well, cover and refrigerate at least 1 hour or overnight.

Adjust oven rack to upper-middle position and heat oven to 400 degrees Fahrenheit.  Line a rimmed baking sheet with foil, set wire rack on sheet, and coat rack with non-stick cooking spray.

In a shallow dish or pie plate, gently toss together the corn flakes, bread crumbs, remaining 1/4 teaspoon garlic powder, remaining 1/4 teaspoon black pepper, remaining 1/4 teaspoon salt, poultry seasoning, paprika, and cayenne.  Drizzle oil over crumbs and toss until well coated.  Working with one piece at a time, remove chicken from marinade and dredge meaty side into the bread crumb mixture, firmly pressing crumbs onto the chicken.  Place chicken on prepared rack and continue with remaining breasts, spacing them about 1/2 inch apart on the rack.

Bake until chicken is deep golden brown, juices run clear and registers 160 degrees Fahrenheit on an instant read thermometer, 35 - 45 minutes.




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