Saturday, April 27, 2013

Buttermilk n' Corn Flake Chicken

Tender.  That's the results of the buttermilk bath these chicken breasts took for 5 hours.  Of course every bath needs a little heat and the hot sauce provided that quite nicely.  The skin was crispy and full of flavor.  Yes, I'll be making these many times.







Buttermilk n' Corn Flake Chicken

Marinade ~ Place in a gallon zippered plastic bag

1 cup buttermilk
1 clove garlic, crushed
2 tbsp Frank's Red Hot Sauce
3 chicken breasts, bone-in

Coating ~

1 cup corn flake crumbs
1 tsp sea salt
1/2 tsp pepper
1/2 tsp smoked paprika
1 tsp parsley

Place the chicken breasts in the plastic bag and add the garlic, buttermilk and hot sauce.  Place into refrigerator and let sit at least 4 hours.

On a dinner plate, place the corn flake crumbs, salt, pepper, paprika and parsley and mix together.   Remove the chicken from the bag, shake off most of the buttermilk and roll on the corn flake crumb mixture.  Place on a foil lined baking sheet.  Bake at 350° for 45 minutes or until the chicken temperature reaches 165°.