Prep 30 mins
Cook 50 mins
Really good and CRISPY oven-fried chicken. From Cat Cora
- olive oil
- 6 chicken pieces (2 breasts, 2 thighs, 2 legs, 2 wings)
- 1⁄2 cup flour
- 1 teaspoon salt
- 1⁄4 teaspoon black pepper
- 2 cups corn flakes
- 1⁄2 cup buttermilk
- 1 tablespoon Dijon mustard
- 1⁄4 teaspoon mustard seeds, ground
- 1 teaspoon ground red pepper
- 1 teaspoon paprika
- 1⁄2 teaspoon rubbed sage
- 1 tablespoon sesame seeds
- Preheat oven to 425 degrees.
- Pour 2 teaspoons olive oil nto baking dish large enough to hold 6 chicken pieces. Rub oil over dish with your fingers so it's completely but lightly coated. Set aside.
- Rinse chicken in cold water and pat dry.
- In wide bowl or plate, season flour with salt and pepper. Dredge each piece of chicken through flour so it's completely coated. Tap chicken against bowl to jar loose excess flour and set pieces aside. Discard flour.
- Crush corn flakes by placing them in large resealable plastic bag, carefully pressing bag to push out air. Seal up bag and run over flakes with a rolling pin. Open bag and pour crushed flakes into a wide bowl or plate.
- In large bowl, mix buttermilk, mustard, ground mustard, red pepper, paprika, sage and sesame seeds. Give each floured chicken piece a good buttermilk bath and then roll in corn flake crumbs.
- Arrange chicken pieces in oiled baking dish and slide the dish into hot oven. Cook for 15-20 minutes, lower heat to 375 and cook for another 25-30 minutes until cooked through and crispy. Juices should run clear when meat is pierce with a knife. Serve.
I made this tonight for supper (see pictures) but the reason I am rating it a 4 is because 4 out of 5 of us liked it LOL.. I, myself just found it bland, but my mom, husband and kids really liked it. Next Time (if there is) I make this, I will add 1/2 cup parmesan cheese and extra salt and pepper to the flour mixture. Just don't expect "big" flavors with this one. :) OR hey you could add a packet of dry ranch dressing to the flour mix. (last thought LOL)
I listened to the last reviewer and added the ranch to the flour mixture. Aside from that, I omitted the mustard powder and was out of dijon and subbed brown mustard. Bang on! I'm sure the msg really punched up the ground red pepper. I have a vintage almond colored oven and it took longer to bake without turning the chicken. Second batch I turned the chicken when I lowered the heat and it made world of difference. The chicken was evenly crispy, cooked faster and my second roasting pan was much easier to clean. I was cooking for seven in ages 88 to 4 and it was well received.