Really good flavor. Next time I would not bother baking it on a rack as the bottom of it did not get crispy anyway and racks are a pain to clean. The only things I did differently were that halfway through baking, I sprayed a little olive oil on the chicken because the coating looked a little dry. Also, I took the onion slices from the marinade, tossed them in the leftover breading, and baked them along with the chicken. Surprising, they weren't too bad, though next time I will spray them with olive oil before putting them in the oven. Overall this was great (though it didn't look like the picture.)
Adding this to the Master List.
2 cups buttermilk
Juice of 1/2 lemon
1 tablespoon hot sauce
1/2 yellow onion, sliced
5 sprigs fresh thyme
3 cloves garlic, smashed
Kosher salt and freshly ground black pepper
1 (3 pound) chicken cut into 8 pieces, rinsed and patted dry
2 cups crushed corn flakes
3/4 cup grated Parmesan cheese
2 teaspoons chopped fresh thyme
Directions
Preheat the oven to 400 degrees F. Fit a sheet tray with a wire rack and spray with nonstick cooking spray.
Mix together buttermilk, lemon juice, hot sauce, onion, thyme, garlic, salt, and pepper to a large bowl.
Add chicken and coat with mixture. Cover with plastic wrap and place in the refrigerator for 3 hours or up 12 hours.
Mix corn flakes, Parmesan cheese, and thyme together. Season with salt and pepper.
Remove chicken from the marinade, letting the excess drip off, and dredge through the corn flake-Parmesan mixture, pressing to help it adhere.
Place on the wire rack-fitted sheet tray and bake for 45 minutes until golden and crisp.
Cook’s Note Remove the skin to save calories. Soaking chicken in buttermilk leaves the chicken incredibly moist with a delicious flavor.
No comments:
Post a Comment