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Crispy Oven-Baked Buttermilk Fried Chicken
1 cup corn flakes cereal
1/2 cup all-purpose flour
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon poultry seasoning
2 teaspoons black pepper
1 teaspoon paprika
1/2 teaspoon kosher or sea salt
1/2 teaspoon ground cayenne pepper
1 cut-up whole chicken (3 to 3 1/2 pounds)
1/4 cup buttermilk
Heat oven to 425 degrees F. Line a 13 x 9-inch pan with aluminum foil; spray foil with cooking spray.
Place cereal in a plastic food-storage bag; seal bag and crush with rolling pin or meat mallet.
In shallow dish, mix crushed cereal, flour, garlic powder, onion powder, poultry seasoning, black pepper, paprika, salt and ground red pepper.
Place chicken in another shallow dish.
Pour buttermilk over chicken pieces, turning to coat all sides.
Remove chicken pieces, one at a time, from buttermilk, then dip into cereal mixture, turning to coat completely; shake off excess.
Place chicken pieces, bone sides down, in pan. Spray top of chicken with cooking spray.
Bake uncovered for 50 to 60 minutes or until juice of chicken is clear when thickest piece is cut to bone (170 degrees F for breasts; 180 degrees F for thighs and drumsticks).
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