Faux Fried Chicken

Submitted by mom2tues

"This recipe comes from the "Crazyplates" cookbook by Janet and Greta Podleski. Baked chicken that tastes like fried- fabulous! I don't use buttermilk often, so I keep a can of Saco cultured Buttermilk Blend in the frige to mix up small amounts when needed. I found it in the baking aisle."

 

• Ready In: 1hr 10mins
• Ingredients: 11
• Serves: 6

ingredients

• 2⁄3 cup all-purpose flour
• 1 teaspoon dried oregano
• 1⁄2 teaspoon dried thyme
• 1⁄2 teaspoon paprika
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon garlic powder
• 1⁄4 teaspoon ground black pepper
• 1 1⁄2 cups crushed corn flakes
• 2 tablespoons grated parmesan cheese
• 1 cup buttermilk
• 3 lbs skinless chicken breasts (or whatever cuts you like)

directions

1. Preheat oven to 425 degrees.
2. Spray a large roasting pan with non-stick spray and set aside.
3. In a shallow bowl or pie plate, combine flour, oregano, thyme, paprika, salt, garlic powder, and pepper.
4. In a separate bowl or pie plate, combine cornflake crumbs and Parmesan cheese.
5. Pour buttermilk into a separate bowl or pie plate.
6. Rinse chicken and pat dry.
7. Working a piece at a time, dip chicken pieces in buttermilk and moisten all sides.
8. Place chicken in bowl with flour mixture and turn to coat.
9. Dip in buttermilk again, then coat with cornflake mixture.
10. Arrange chicken in roasting pan, leaving some space between pieces. This process can get quite messy, but hang in there.
11. Bake, uncovered, at 425 degrees for 40 minutes, until chicken is no longer pink and juices run clear.
12. Serve immediately.

Reviews

[Texaspollock]

I'm giving this recipe a 5 star rating because we all really liked the crispy texture and the flavor was delish. Average rating was actually 4.6 because my DD thought the thyme was kind of strong so next time I may only put half of what it calls for....So my DH and I gave it a 5 and my DH gave it a 4....in any case, it's a keeper! Thanks! (I used chicken tenders instead of breast halves) Tagged for Healthy Choice ABC Tag

 

[Lavender Lynn]

The chicken is moist and tender and tastes great; the breading was frankly a bit disappointing, too dense and didn't cling well. We also would cut back on the oregano in the future. Easy but messy to make, and required more buttermilk and cornflakes than listed. Made for Pick A Chef, April 09.