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