Oven-Fried Buttermilk Chicken

I use boneless chicken breasts for this but I'm writing it down the same way that I received it. I also turn on the broiler for the last few minutes to get it extra crispy,flipping once. Marinating time is not included. Very good with garlic mashed potatoes and corn on the cob.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 2  cups buttermilk, well-shaken
• 4  large 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  skinless chicken thighs
• 4  skinless chicken drumsticks
• 1 1⁄4 cups  kellogg's  corn flake crumbs
• 4  tablespoons unsalted butter, melted

Directions

1. Combine buttermilk, garlic, hot sauce, salt, pepper, paprika, and cayenne in a large bowl and stir until evenly combined.
2. Rinse chicken and pat dry with paper towels, then transfer to a 13-by-9-inch baking dish.
3. Pour buttermilk mixture over chicken, cover, and refrigerate 12 hours, turning once.
4. Heat the oven to 400*,arranging a rack in the middle.
5. Place a metal cooling rack inside a baking sheet and set aside.
6. Place Corn Flake Crumbs in a shallow dish and season with salt and freshly ground black pepper.
7. Remove chicken from buttermilk mixture, letting excess drip off, and place in Corn Flake Crumbs, turning to coat completely and pressing crumbs onto chicken.
8. Transfer to the rack-lined baking sheet and repeat with remaining chicken. Drizzle melted butter over chicken pieces.
9. Bake until golden and crispy,turning half way through and internal temperature is 160*, about 35 minutes.