Baked Buttermilk Chicken

Serves 4

Olive oil cooking spray

4 chicken drumsticks

2 whole boneless, skinless chicken breasts (about 1 3/4 pounds), halved

2 cups buttermilk

FOR THE COATING

4 cups 365 cornflakes, finely crushed

Season Option 1

3/4 teaspoon Old Bay seasoning

1/2 teaspoon dried thyme

1/2 teaspoon dried basil

1/4-teaspoon cayenne pepper

3 tablespoons of vegetable oil

Season Option 2

½ teaspoon paprika

1 ½ garlic powder

3 tablespoons of vegetable oil

1 teaspoon hot sauce

FOR THE GARNISH

Lemon wedges (optional)

Flat-leaf parsley sprig (optional)

Directions

1. Rinse chicken, and pat dry. Transfer to a medium bowl. Pour buttermilk over chicken. Cover, and let marinate 1 hour in refrigerator.

2.
Preheat oven to 400 degrees. Generously coat a wire rack sitting on a rimmed lined with foil baking sheet with cooking spray; set aside.

3. Toss cornflakes and seasoning choice in a large bowl. Remove 1 piece of chicken at a time from buttermilk, letting excess drip back into bowl, and dredge in cornflake mixture.

4. Transfer pieces to oiled wire rack baking sheet; lightly coat each one with cooking spray. Bake, turning pieces halfway through, until crisp and cooked through, about 40 minutes. Transfer to a platter; garnish with lemon wedges and parsley, if desired.

Original recipe From Martha Stewart Living, March 2004 and Country Cooking

Toasted Coconut Muffins

Toasted Coconut Muffins adapted from Epicurious.com

1 1/2 cups freshly ground whole wheat flour
1 cup sweetened shredded coconut, toasted
1/2 cup honey
1/3 cup chopped toasted almonds (optional)
1 1/2 teaspoons baking powder
3/4 teaspoon orange peel (zest)
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup canned unsweetened coconut milk
2 large eggs
1/4 cup (1/2 stick) unsalted butter, melted

3/4 cup of crushed can pineapple, drained, blotted with paper towel
1 teaspoon vanilla extract

Preheat oven to 400°F. Butter twelve 1/3-cup muffin cups (I use the Pampered Chef stone muffin baker). Combine flour, toasted coconut, sugar, almonds, baking powder, orange peel, baking soda and salt in large bowl. Whisk coconut milk, eggs, butter and vanilla extract in medium bowl to blend. Add egg mixture to flour mixture and stir until combined.

Divide batter among prepared muffin cups. Bake until tester inserted into center comes out clean, about 15 minutes. Turn out onto rack and cool slightly. (Can be prepared 1 week ahead. Cool completely. Enclose muffins in resealable plastic bags and freeze. Thaw before serving.)

adapted from: Bon Appétit
November 1999, by Joan Nugent, Sante Fe, New Mexico