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Categories:
buttermilk mustard salt garlic pepper hot pepper chicken sandwich bread corn flakes poultry seasoning paprika cayenne pepper vegetable oil
Viewed: 76 - Published at: a year agoIngredients
- 2 cups buttermilk
- 2 tablespoons Dijon mustard
- salt
- 1 12 teaspoons garlic powder
- pepper
- 1 teaspoon hot pepper sauce
- 8 (10 ounce) bone-in skin-on chicken breast halves (10 to 12 oz each)
- 1 slice high-quality sandwich bread, torn into quarters
- 2 12 cups crushed corn flakes
- 12 teaspoon poultry seasoning
- 12 teaspoon paprika
- 18 teaspoon cayenne pepper
- 2 tablespoons vegetable oil
Method
- Whisk the buttermilk, mustard, 2 t salt, 1 t of the garlic powder, 1 t black pepper and the hot sauce together in a bowl.
- Remove skin from chicken, add the chicken, turn to coat well, cover and refrigerate at least 1 hour.
- Adjust an oven rack to the upper-middle position and heat the oven to 400 degrees.
- Line a rimmed baking sheet with foil, place a wire rack on top, and coat the rack with vegetable oil spray.
- Pulse the bread in a food processor to coarse crumbs, about 8 pulses.
- Gently toss the cornflakes, breadcrumbs, remaining 1/2 t garlic powder, 1/2 t black pepper, 1/4 t salt, poultry seasoning, paprika, and cayenne pepper in a shallow dish until well combined.
- Drizzle the oil over the crumbs and toss until well coated.
- Working with one piece at a time, remove the chicken from the marinade and dredge in the crumb mixture, firmly pressing the crumbs onto all sides of the chicken.
- Place the chicken on the prepared wire rack, leaving 1/2 inch of space between each piece.
- Bake until the chicken is deep golden brown and the thickest part registers 160 degrees on an instant-read-thermometer, 35-45 minutes.
