CRISPY BUTTERMILK OVEN-FRIED CHICKEN (MAKEOVER)

Clock Icon
15 min Prep
1 hr 15 min Total
Pie Iconb
5 Servings

From Betty's Soul Food Collection... The secret’s revealed! You can have oven-fried chicken that’s moist on the inside and crispy, crunchy on the outside—just like pan-fried but with much less fat.


Ingredient List
  • Small check mark in a circle icon1 cup corn flakes cereal
  • Small check mark in a circle icon1/2 cup Gold Medal™ all-purpose flour
  • Small check mark in a circle icon2 teaspoons garlic powder
  • Small check mark in a circle icon1 teaspoon onion powder
  • Small check mark in a circle icon1 teaspoon poultry seasoning
  • Small check mark in a circle icon2 teaspoons black pepper
  • Small check mark in a circle icon1 teaspoon paprika
  • Small check mark in a circle icon1/2 teaspoon salt
  • Small check mark in a circle icon1/2 teaspoon ground red pepper (cayenne)
  • Small check mark in a circle icon1 cut-up whole chicken (3 to 3 1/2 lb), skin removed
  • Small check mark in a circle icon1/4 cup buttermilk
  • Small check mark in a circle icon Cooking spray
Preparation
  1. Heat oven to 425°F. Line 13x9-inch pan with foil; spray foil with cooking spray.
  2. Place cereal in food-storage plastic bag; seal bag and crush with rolling pin or meat mallet. In shallow dish, mix crushed cereal, the flour, garlic powder, onion powder, poultry seasoning, black pepper, paprika, salt and ground red pepper.
  3. In another shallow dish, place chicken. Pour buttermilk over chicken pieces, turning to coat all sides. Remove chicken pieces, one at a time, from buttermilk, then dip in cereal mixture, turning to coat completely; shake off excess. Place chicken pieces, bone sides down, in pan. Spray top of chicken with cooking spray.
  4. Bake uncovered 50 to 60 minutes or until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and drumsticks).