The (Un)Fried Chicken

I’ve tried a whole bunch of oven fried chicken recipes and haven’t been overly excited about any of them. I’ve tried coating the chicken in everything from seasoned breadcrumbs to french fried onions to Doritos. It always ends up bland. Or soggy. Or the coating falls off. Or the coating burns before the chicken is done. I am so excited because I finally found a keeper. The best oven fried chicken ever. Seriously. The best. We loved this! It was juicy, crunchy and super flavorful! The Dijon and cayenne pepper gave it a great kick. I can’t wait to make this again!

CRISPY “FRIED” CHICKEN (Recipe Source: Cat Cora “Cooking from the Hip” Houghton Mifflin, 2007 as seen on thenest.com)

INGREDIENTS:

  • 1 tsp. extra-virgin olive oil
  • 11/2 lb. bone-in chicken pieces with skin
    (your choice of breasts, thighs, legs, or wings) (I used legs)
  • 1/4 cup all-purpose flour
  • ½ tsp. kosher salt
  • 1/8 tsp. freshly ground black pepper
  • 1 cup cornflakes
  • ¼ cup light buttermilk
  • 1 1/2 tsp. Dijon mustard
  • 1/8 tsp. cayenne pepper (optional)
  • ½ tsp. paprika
  • 1/2 tsp. finely chopped fresh sage (or 1/4 tsp. dried sage) (I used fresh from my little herb garden!)

DIRECTIONS:

  1. Preheat oven to 425°f.
  2. Pour olive oil into a baking dish large enough to hold chicken pieces in a single layer without crowding. With your fingers, rub oil over dish so it’s completely but lightly coated.
  3. Rinse chicken in cold water and pat dry. In a wide bowl or on a large plate, combine flour, salt, and pepper. Dredge each chicken piece in flour until it’s completely coated.
  4. Tap chicken against the side of the bowl to loosen any excess flour, and set chicken pieces aside. Discard flour.
  5. Crush cornflakes by placing them in a large, resealable plastic bag, carefully pressing out as much air as possible. Seal bag and crush flakes with a rolling pin. Pour crushed flakes into a wide bowl or onto a large plate.
  6. In a bowl large enough to dip the chicken pieces, mix buttermilk, mustard, spices, and sage. Give each floured chicken piece a buttermilk bath; then roll it in the crushed flakes.
  7. Arrange chicken pieces in prepared baking pan. bake for 15 to 20 minutes, lower the heat to 375°f, and bake for another 25 to 30 minutes, until cooked through and crispy. (The juices should run clear when the meat is pierced with a knife.)

ENJOY! 🙂

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4 Comments

Filed under chicken

4 responses to “The (Un)Fried Chicken

  1. This looks wonderful! It’s sad… I have that Cat Cora’s cookbook and have yet to make a recipe from there – lol.

  2. This looks incredible. I love crispy things and this looks perfectly crispy!

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