Oven-Fried Buttermilk Chicken
Crunchy and satisfying either hot from the oven or cold, this buttermilk fried chicken recipe should be a staple at any summer picnic.
Dovetailing Tip: Prepare the Mexican Fried Ice Cream for Meal 3. When preparing the cornflake crumbs, crush 3 additional cups of cornflake crumbs (they can be more coarse) and set aside. Remove the ice cream from the freezer to allow it to soften some. Continue with the recipe. It will have time to freeze overnight and be ready for Meal 3 dessert.
|4||medium garlic cloves, peeled and lightly crushed|
|3 tablespoons||hot sauces, such as tabasco|
|1 tablespoon||kosher salt, plus more as needed|
|2 teaspoons||freshly ground black pepper, plus more as needed|
|1/2 teaspoon||cayenne pepper|
|4||bone-in chicken thighs, skin removed|
|4||bone-in chicken drumsticks, skin removed|
|5 cups||corn flake crumbs, finely ground|
|4 tablespoons||unsalted butter (1/2 stick), melted|
1 Combine the buttermilk, garlic, hot sauce, measured salt and pepper, paprika, and cayenne in a large bowl and stir until evenly combined. Pat the chicken dry with paper towels and transfer it to a 13-by-9-inch baking dish. Pour the buttermilk mixture over the chicken, cover, and refrigerate 12 hours, turning once.
2 Heat the oven to 400°F and arrange a rack in the middle. Fit a wire rack inside a baking sheet and set it aside.
3 Place the Corn Flake Crumbs in a shallow dish and season generously with salt and pepper. Remove a piece of chicken from the buttermilk marinade, letting the excess drip off, and place it in the Corn Flake Crumbs, turning to coat completely and pressing the crumbs onto the chicken to adhere. Set the chicken aside on a cutting board and repeat with the remaining pieces. Drizzle the melted butter evenly over the chicken pieces and transfer them to the rack on the prepared baking sheet.
4 Bake until golden and crispy and a thermometer inserted into the chicken (but not touching the bone) registers 165°F, about 35 minutes.