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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.

Characteristics

Dinner Kid-Friendly Potluck

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