- Marinate Time
- 1 h
- Prep Time
- 15 mins
- Cooking Time
- 1 h
- Total Time
- 1 h 40 m
- Serves
- 4
Ingredients
- 2 lbs
- assorted chicken pieces such as breasts, thighs or drumsticks, bone in and skin on
- 1 kg
- 1 cup
- buttermilk
- 250 mL
- 1/4 cup
- hot sauce
- 60 mL
- 1/4 cup
- fresh chives, finely chopped
- 60 mL
- 3/4 cup
- all-purpose flour
- 175 mL
- 1/2 cup
- Corn Flakes cereal
- 125 mL
- 1/2 tsp
- each salt, pepper, paprika and garlic powder
- 2 mL
- 2 tbsp
- vegetable oil
- 30 mL
Method
- Step 1
- With a heavy knife, cut bone-in breasts in half (if using) so all pieces are about the same size. Place chicken in a large glass bowl or a resealable bag. Add buttermilk, hot sauce and chives. Stir or shake to coat. Refrigerate for at least 1 hour or up to 12 hours.
- Step 2
- Preheat oven to 400°F (200°C). Combine flour, corn flakes, salt, pepper, paprika and garlic powder in a food processor fitted with a metal blade; pulse until finely crumbled. Transfer to a large resealable bag. Remove chicken from marinade and shake off excess. Place chicken pieces, one by one, in flour mixture, coating evenly.
- Step 3
- Heat all but 1 tsp (5 mL) oil in a large non-stick skillet set over medium-high heat. Add chicken pieces, skin side down, and cook for 4 to 5 min., or until golden. Transfer chicken to a greased, rimmed baking sheet and bake, skin side up, for 25 to 30 min., until golden. The thickest part of a thigh should register 165°F (74°C) on an instant-read thermometer. Blot chicken on paper towel before serving.
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Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/4 of the recipe)
- Calories:
- 450
- Fat:
- 23 g
- Saturated Fat:
- 6 g
- Carbs:
- 28 g
- Fibre:
- 3 g
- Cholesterol:
- 110 mg
- Protein:
- 33 g
- Sodium:
- 520 mg
- Potassium:
- 460