Oven Buttermilk Fried Chicken
Ingredients
2 cups buttermilk
Juice of 1/2 lemon
1 tablespoon hot
sauce
1/2 yellow onion,
sliced
5 sprigs fresh
thyme
3 cloves garlic,
smashed
Kosher salt and
freshly ground black pepper
1 (3 pound) chicken
cut into 8 pieces, rinsed and patted dry
2 cups crushed corn
flakes
3/4 cup grated
Parmesan cheese
2 teaspoons chopped
fresh thyme
Directions
Preheat the oven to 400 degrees F.
Fit a sheet tray with a wire rack and spray with nonstick cooking spray.
Mix together buttermilk, lemon juice,
hot sauce, onion, thyme, garlic, salt, and pepper to a large bowl. Add chicken
and coat with mixture. Cover with plastic wrap and place in the refrigerator
for 3 hours or up 12 hours.
Mix corn flakes, Parmesan cheese, and
thyme together. Season with salt and pepper.
Remove chicken from the marinade,
letting the excess drip off, and dredge through the corn flake-Parmesan
mixture, pressing to help it adhere. Place on the wire rack-fitted sheet tray
and bake for 45 minutes until golden and crisp.
Cook’s Note: Remove the skin to save
calories. Soaking chicken in buttermilk leaves the chicken incredibly moist
with a delicious flavor.
