Extra Crispy Baked Chicken

"I LOVE fried extra crispy chicken but not all the fat. This recipe meets both of needs and I couldn't tell the difference. YUM YUM! Great to try with thighs, legs, breasts, and even as nuggets."
 
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photo by Breezytoo photo by Breezytoo
photo by Breezytoo
Ready In:
1hr
Ingredients:
8
Yields:
2 thighs
Serves:
4
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ingredients

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directions

  • Place thighs in a seal tight zip lock bag and pour in buttermilk. Coat, lay flat, and refrigerate 30 minutes-8 hours (your preference and time availability).
  • Preheat oven to 350.
  • In the food processor, combine cornflakes, italian seasoning, salt, and cayenne. Pulse until consistency of panko crumbs.
  • Transfer ingredients to a shallow dish and combine with panko. Mix.
  • Remove chicken one at a time and coat both sides in crumb mixture. Place thigh on baking rack.
  • Repeat with other chicken. When finished discard buttermilk and any left over crumb misture.
  • Bake 30-35 minutes or until crisp, juicy, and cooked through. Juices should run clear.

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Reviews

  1. Like the recipe but will be using breasts instead of thighs.
     
  2. We really enjoyed this and baking it without the fat is a plus! I easily halved the recipe (2 of us) for the crumb mixture and buttermilk using 2 boneless chicken breast. Very easy to make and was moist on this inside and crunchy on the outside! Will definitely use this method again! Thanks for sharing!
     
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