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Categories:
buttermilk pepper sauce mustard garlic onion paprika thyme chicken cornflakes flour parsley fresh chilies
Viewed: 50 - Published at: 7 years agoIngredients
- 2 cups buttermilk
- 1 tbsp hot pepper sauce
- 1 tbsp Dijon mustard
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp smoked paprika
- 1 tbsp fresh thyme leaves
- 1 (3 1/2 lb) whole chicken, cut into 6 pieces, skin removed
- 12 oz cornflakes
- 1/3 cup flour
- 1/4 cup chopped fresh parsley leaves, plus extra for garnish
- None None small fresh chilies, for garnish
Method
- Whisk together buttermilk, hot sauce, mustard, spices and thyme. Season. Add chicken pieces and turn to coat. Marinate for 1 hour.
- Preheat oven to 400°F. Coat a cooling rack with oil and place on a rimmed baking sheet.
- In a food processor, pulse cornflakes, flour and parsley until cereal is finely ground. Coat chicken in cornflake mixture and place on rack. Lightly coat chicken with oil and bake for 25-30 mins, or until a thermometer inserted in the thickest part of the thigh reads 175°F. Let rest for 10 mins before serving. Garnish with chilies.
